Curry Taco Stew

Hearty taco-style stew with curry spices, beef, beans, tomatoes and corn.

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Mexican-inspired taco flavours meet a warm curry spice blend in this deliberately cross-cultural one-pot dinner.

Ingredients

• 600 g ground beef
• 1 onion, diced
• 3 garlic cloves, minced
• 2 tbsp mild curry powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 400 g chopped tomatoes
• 400 g black beans, drained
• 200 g sweetcorn
• 400 ml beef stock
• 1 tbsp oil
• 1 lime

Step-by-step method

1. Heat oil in a heavy pot over medium-high heat and cook the onion for 4 minutes until softened.
2. Add the beef and break it apart with a spoon, cooking for 6–8 minutes until browned.
3. Add garlic, curry powder, cumin and smoked paprika and stir for 45 seconds until fragrant.
4. Pour in tomatoes and stock, then add black beans and sweetcorn and stir well.
5. Bring to a boil, reduce to a gentle simmer and cook uncovered for 20 minutes, stirring occasionally.
6. Taste and adjust the seasoning; simmer a little longer if you want a thicker taco-style filling.
7. Finish with lime juice and serve in bowls with rice, tortillas or yoghurt.