Methods/steps

Trim off any fat or gristle and cut the beef into small chunks

Chop the onions finely. Heat the oil in a large pan and fry the onions until they are soft and turning brown.

Grate or finely chop the garlic, ginger and chilli and add to the onions. Turn up the heat, add the beef or quorn, stir and fry until no more pink shows (this is known as browning the meat).

Add the pepper, spices and salt. Stir and fry for a couple of minutes.

Stir in the puree and tomatoes. Bring to the boil, then turn the heat low, put the lid on and cook gently for about 1 hour. Stir once in a while to check that it isn’t sticking. Add a little water if it looks too dry.

Taste to check that meat is tender, and add more salt and pepper if necessary. Dissolve the creamed coconut in a little boiling water and stir it in. Add the coriander and serve on a bed of rice.