HelloHero: Coconut Beef Curry & Garlic Rice

• Meanwhile, thinly slice cucumber 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 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 (and any resting juices) to the pan and stir to combine. Season to taste.