Ingredients

• 1 1/2 tablespoons vegetable oil
• 1 brown onion, finely chopped
• 3 garlic cloves, crushed
• 500g lean beef mince
• 400g orange sweet potato, peeled, cut into 1.5cm cubes
• 3 teaspoons curry powder
• 2 teaspoons cornflour
• 2 tablespoons mango chutney
• 1 cup Massel salt reduced chicken style liquid stock
• 1/2 cup frozen peas
• 4 plain naan bread
• 2 teaspoons chopped fresh coriander leaves, plus extra coriander sprigs to serve
• Plain reduced-fat Greek-style yoghurt, to serve
• Lemon wedges, to serve

Method

• Step 1 Heat 2 teaspoons oil in a large frying pan over medium-high heat. Cook onion and 2/3 of the garlic for 3 minutes or until onion softens.
• Step 2 Add mince. Cook, breaking up mince with a wooden spoon, for 3 to 4 minutes or until browned. Add potato and curry powder. Cook for 1 minute or until fragrant. Add cornflour, chutney and stock. Bring to the boil. Reduce heat to medium-low. Simmer for 5 minutes, adding peas in the last 3 minutes of cooking, or until mixture has thickened slightly.
• Step 3 Meanwhile, preheat grill on medium-high. Place naan on a large baking tray. Combine chopped coriander with remaining garlic and oil in a small bowl. Season. Brush each side of naan with oil mixture.

• Step 4 Grill naan for 1 to 2 minutes each side or until golden and toasted. Dollop mince with yoghurt and top with extra coriander. Serve with naan and lemon wedges.