Step 1 Heat half the oil in a large saucepan over medium-high heat. Cook beef for 5 minutes, or until browned. Remove from pan. Add ginger, half the onion and half the chilli. Cook, stirring, for 5 minutes or until onion softens. Add paste. Stir to coat.
Step 2 Add 1 cup stock, 1 1/2 cups water, tomatoes and beef to pan. Bring to the boil. Reduce heat to low, simmer, covered, for 1 hour. Uncover and simmer, for 20 minutes or until beef is tender. Add beans and peas to pan during the last 5 minutes of cooking.
Step 3 When beef has 20 minutes to go, heat remaining oil in a saucepan over medium-high heat. Cook garlic and remaining onion and chilli for 4ñ5 minutes. Add rice and stir to coat. Add remaining stock and bring to the boil. Reduce heat and simmer, covered, for 10-12 minutes, or until rice is almost tender. Turn off heat and stand for 2 minutes. Stir in coriander. Serve curry with rice and yoghurt.