Place the oil and diced onion in a wide, deep pan and fry gently with the lid on for 3 minutes until the onion is softened, but not brown. Stir occasionally.

Turn up the heat to high and add the beef mince. Fry the beef mince, breaking it up as you go, for 3 minutes or until nicely browned.

Turn the heat down low again and add the garlic, ginger, chilli, cumin and garam masala. Fry for 1 more minute with the lid off, stirring occasionally. If the pan starts to get a little dry, add a small splash of water.

Next, turn up the heat again and add the tinned tomatoes, 200ml cold water (i.e. half the empty tomato tin) and crumble in the beef stock cube.

Bring to the boil, then turn down and simmer for 10 minutes.

Finally, add the frozen peas and simmer for a further 2 minutes, or until the peas are cooked.

Stir through the fresh coriander (if using) and serve with your choice of rice / cauliflower rice / naans and all your favourite sides.