CURRY

Ingredients
500 g beef mince
1 onion peeled and finely chopped
1 teaspoons crushed garlic
15 ml olive oil
1 cups water
1 large carrots peeled and chopped fine
Green beans  cubed
20 ml tomato paste
20 ml white vinegar
30 ml brown sugar
4  teaspoons curry powder
1 teaspoon ground turmeric
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
 salt
1 cups fruit chutney or one cup

Method
Heat the oil in a large pan and sauté the onion with the garlic.
Add the mince to pot, brown and add water.
Cook the meat for about 10 minutes with the lid on, every now and then giving it a mix and making sure the meat has a little water on it. Don’t let the meat cook dry.
Add the vegetables , add more water if needed, and cook for another 10 minutes with the lid on, until the potatoes and carrots feel soft.
In a mixing bowl combine the tomato sauce, vinegar, sugar, curry powder, turmeric, ground coriander, ground cumin, salt and chutney. Give it a good mix.
Add the sauce to the mince and mix through. Lower heat and let it simmer for about 10 - 15 minutes.
Serve with fluffy basmati rice, chutney, coconut and sliced banana

COCONUT RICE

Ingredients
2 cups jasmine rice
1 1/2 cups water
1 cup canned unsweetened coconut milk
1 teaspoon kosher salt

Method
Rinse and drain rice in cold water. Place in a saucepan with water, coconut milk, and salt. Place the pot over high heat and, bring the liquid to a boil. Stir and reduce the heat to the lowest possible setting and cover the pot tightly with the lid. Continue cooking for 15 minutes.
Remove the pot from the heat and let stand 10 minutes, covered. Fluff with fork and serve.