Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice and ¼ tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

While the rice cooks, heat a large frying pan on medium-high heat (no oil).

Once hot, add the beef and pork mince and fry until browned, 4-5 mins. Use a spoon to break it up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince.

Meanwhile, halve, peel and chop the onion into small pieces. Halve the bell pepper and discard the core and seeds. Slice into thin strips.

Once the mince is browned, drain and discard any excess fat. Season with salt and pepper.

Add the onion and pepper to the mince and fry until softened, 6-8 mins.

In the meantime, peel and grate the garlic (or use a garlic press).

Stir the garlic, korma curry paste, curry powder mix, ginger puree and tomato puree into the mince. Fry for 1 min. 

Pour in the beef stock paste, sugar and water for the sauce (see pantry for both amounts). Stir to combine.

Bring to the boil, then simmer until the sauce has thickened, 5-6 mins. IMPORTANT: The mince is cooked when no longer pink in the middle.

Once the curry has thickened, stir in the peas.

Add a splash of water if it's a little too thick. Taste the sauce and season with salt and pepper if needed. 

When ready, fluff up the rice with a fork and share between your bowls. 

Spoon over the beef and pork curry.