- Rice bran oil
- 1 white onion, diced
- 2 tsp minced ginger
- 500g stewing beef, cut into cubes (gravy, chuck or rump)
- 150g korma curry paste 250ml water
- 1 OXO Beef Stock Cube
- 1 cup cream
- 1 tin chickpeas, drained
- 1 OXO Vegetable Stock Cube 2 tsp curry powder
- 2 Tbsp olive oil
- 3 Naan bread
- 1/2 cup grated mozzarella
Preheat the oven to 150°C. In a heavy pot, bring a drizzle of oil to a medium heat. Once hot, add the onion to the pan and soften for 3-5 minutes. Add in the ginger and beef and cook for 5 minutes or until the beef is sealed. Add the curry paste and cook for a few minutes, stirring constantly. Pour in the water, and stir in the OXO Beef Stock Cube. Cover with lid and place in oven. Cook for 2 and 1/2 hours, stirring occasionally. Remove and stir through the cream, before returning to the oven (without the lid) for 1 hour. Remove from the oven and set aside.
Combine the chickpeas, OXO Vegetable Stock Cube, curry powder, olive oil and seasoning in a bowl. Scatter onto a lined baking tray, and roast for 35-45 minutes at 180°C or until the chickpeas are crisp.
Sprinkle naan bread with mozzarella and bake for 10 minutes. Remove from the oven and spread with the curry and bake for a further 5 minutes. To serve, sprinkle with roasted chickpeas, fresh mint, sliced onion and a dollop of Greek yoghurt.