Heat the oil in a pan, add the onion and cook until brown and thoroughly caramelized. Add 50g Madras Curry Paste per 500g beef mince and brown, then add the tomatoes and frozen peas. Add chilli powder to taste.
Simmer gently until cooked, then stir through the yoghurt just before serving.
Serve with rice and condiments.
2 tbs canola oil
1 onion, chopped
1 x 50g packet of Island Curries Madras Curry Paste
500g beef mince
1 x 400g tin of chopped tomatoes
1 cup frozen peas
3 tbs natural yoghurt (we recommend: Tamar Valley)