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Heat the oil in a large non-stick frying pan. Cook the spring onions for 2-3 minutes until soft.
Add the mince and the curry or tandoori paste and cook for 10-15 minutes.
Meanwhile, prepare the poppadoms according to the packet instructions.
Prepare the relish; In a small bowl mix together the yoghurt and coconut cream.
Spoon the mince over each poppadom, add a spoonful of the chutney and a little of the relish. Transfer any remaining relish to a small dish and garnish with the paprika.
Arrange the poppadoms on a large serving platter and garnish with freshly chopped mint or coriander and serve immediately with any remaining relish.
450g/1lb lean minced beef or lamb
15ml/1tbsp sunflower oil
6 spring onions, finely chopped
Salt and freshly milled black pepper
60ml/4tbsp curry or tandoori paste
1 x 80g pack mini poppadoms
Mango chutney, to serve