Heat a frying pan over high heat (use Frylight spray to avoid mince sticking to pan) and cook the beef mince until browned.
Add in the onion, garlic and ginger and sauté for 6-8 minutes until soft. Stir in the coriander stalks and curry powder and continue cooking for another 2-3 minutes, while stirring.
Add the chopped tomatoes and beef stock. Season with salt and pepper.
Bring to a boil then reduce heat and simmer, uncovered, for 20 mins stirring occasionally.
After 20 minutes of simmering stir in 1 tbsp of yoghurt.
Add the frozen peas and half the coriander leaves.
Cook for another 2 mins until peas are heated through, then season again if needed.
Serve with a portion of rice, garnished with the remaining coriander and a spoonful of yoghurt.
Serves 5 to 6