Heat the oil in a large pan.
Add the minced beef, cook until browned and break up and large chunks using a whisk or wooden spoon. Remove the meat, set aside in a clean bowl and discard any fat in the pan, wipe out the pan with kitchen paper.
Heat the pan again with another 1 tsp oil. Fry the onion, garlic and ginger for approximately 6 Minutes.
Add the curry powder, potato, carrots and cook for a further 3 Minutes.
Stir in the tomato purée, vegetable stock and add the minced beef back to the pan.
Cook on a medium heat for 20 Minutes until the potatoes are tender.
Serve up with your favourite prices spices pickle, or perhaps both! Nice with rice and naan too!