Step 1Combine beef, garam masala, mint and half of the coriander in a medium bowl. Make level tablespoons of mixture into oval shapes. Heat half of the oil in a large saucepan over medium-high heat. Cook kofta, turning, for 5 minutes, or until browned. Remove from pan.
Step 2Heat remaining oil in same pan over medium-high heat. Cook onion, capsicum and garlic, stirring, for about 5 minutes, or until softened. Add curry paste and cook, stirring, for 1 minute, or until fragrant. Add tomato purée, sweet potato and 2 cups of water, and bring to the boil. Then reduce heat and simmer, uncovered, stirring occasionally, for about 20 minutes, or until the sweet potato is tender.
Step 3Add kofta, peas and yoghurt to pan. Simmer, uncovered, for 5 minutes, or until the mixture is warmed through.
Step 4Meanwhile, heat rice following packet directions. Serve curry with rice. Drizzle with the extra yoghurt, if desired, and garnish with remaining coriander.