Coconut Beef Curry & Garlic Rice

• Meanwhile, thinly slice cucumber(see ingredients) into half-moons. 
• Grate carrot (see ingredients). 
• Finely chop coriander (reserve some for garnish).
• In a medium bowl, combine cucumber, carrot and coriander. Add a drizzle 
of white wine vinegar and olive oil. Season to taste with salt and pepper and stir to combine. 
• In a second medium bowl, combine beef strips, mild North Indian spice 
blend, a drizzle of olive oil and a pinch of salt and pepper. 

• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is 
hot, cook beef strips, tossing, until browned and cooked through, 1-2 minutes. Transfer to a bowl. 
• Return the frying pan to medium heat with a drizzle of olive oil. Cook 
Mumbai spice blend and remaining garlic until fragrant, 1 minute. 
• Add coconut milk and a splash of water, then bring to the boil. Reduce heat 
to medium-low and simmer until slightly thickened, 1-2 minutes. 
• Return beef (plus any resting juices) and stir to combine. Season to taste.