1Heat oil in a large, heavy-based saucepan on high. Saute onion, ginger, garlic and cumin seeds 2 to 3 mins, until onion is tender.
2Stir in paste and cook, stirring, 1 min, until fragrant.
3Add mince. Cook 5 to 6 mins, until browned, breaking up with the back of a spoon.
4Stir in tomato and sugar. Bring to boil. Reduce heat to medium. Simmer, covered, 15 mins.
5Stir chickpeas, peas and juice through. Simmer 1 to 2 mins. Garnish with coriander and serve with rice and pappadums.
Photo: Bauer/Rob Shaw