Heat the oil in a saucepan. Add the onion, garlic and ginger and fry until soft.
Add the mince and brown quickly. Then add the curry powder and cook for a further minute.
Add the tomato purée, beef stock, chopped tomatoes and ketchup, and mix well. Simmer for 15 minutes until thickened.
Meanwhile, bring a pan of water to the boil, add the rice and cook for 12-15 minutes. Drain.
Three minutes before the end of the curry cooking time, add the peas to the curry. Serve with the rice, and scatter over the spring onions.