Step 1

Heat the oil in a large, deep frying pan over medium heat. Add the onion and cook, stirring, for 4 minutes, or until soft. Add curry powder, garlic and ginger. Cook, stirring, for 30 seconds or until aromatic.

Step 2

Increase heat to medium-high and add the beef. Cook, breaking up lumps with a wooden spoon, for 5 minutes or until browned. Stir in tomato paste and coconut milk. Bring to a simmer and reduce heat to medium-low. Stir in peas and cook for 3 minutes or until heated through.

Step 3

Serve curry topped with yoghurt and mint, and serve with naan bread.