Delicious Indian-inspired curry beef and sweet potatoes with garlic naan.
Heat 2 tspn of the vegetable oil to a pan over medium-high heat. Add the onion and 2/3 of the crushed garlic and saute until onion has softened.
Add the minced beef and cook until brown, making sure to break up the meat.
Add in the potatoes and the curry powder and cook for about 1 minute.
Add the cornflour, mango chutney, and the chicken stock. Stir and bring to a boil then reduce heat to medium-low. Simmer for about 5 minutes.
When the mixture has slightly thickened, add in the frozen peas and cook for 3 more minutes.
Combine the remaining garlic and oil with the coriander leaves in a bowl and brush each of the sides of the naan bread. Grill each naan bread for about 1 to 2 minutes on each side over medium-high heat.
Serve minced meat topped with yogurt and side of naan. Garnish with the lemon wedges.