1. Heat oil in a large saucepan over medium high heat. Add onion and cook, stirring for 3-4 minutes or until soft. Add garlic and cook for 1 minute. Add curry paste and cool, stirring for 1 minute or until aromatic.
2. Add beef and cook, stirring with a wooden spoon for 4 minutes or until browned. Add tomatoes and bring to the boil.
3. Reduce heat to medium. Cook uncovered for 5 minutes or until liquid has almost evaporated. Stir in peas and cook for 1 minute or until peas are cooked through. Spoon curry all over rice. Top with mint. Serve with pappadums.
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|Serving Size: 1 Serving (67g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 42 (53%)|
|Amt Per Serving||% DV|
|Total Fat 4.7g||6 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 2.9g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 0mg||0 %|
|Sodium 37.5mg||1 %|
|Potassium 97.4mg||3 %|
|Total Carbohydrate 7.6g||2 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 5.6g|
|Protein 2.1g||3 %|
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Calories per serving: 79
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