Ingredients
Method
1.In a saucepan, heat oil on high. Sauté onion and garlic for 3-4 minutes until tender. Add mince, then cook for 4-5 minutes until browned, breaking up lumps with a spoon. Stir in paste and cook for 1-2 minutes until fragrant.
2.Stir in vegetables, followed by stock. Bring to the boil, then reduce heat and simmer, uncovered, for 10-15 minutes until vegetables are tender.
3.Mix in fruit, sultanas, sugar and vinegar, then simmer for 10-15 minutes until thickened. Serve curry on a bed of rice, topped with coriander and accompanied with lime wedges.
Note
- This curry freezes well and is also tasty on toast.