Indian Coconut Beef & Garlic Rice Bowl

Finely chop the cucumber. In a small bowl, combine the Greek-style yoghurt and 1/2 the cucumber. Season with salt and pepper and mix well. Set aside.

Roughly chop the tomato and coriander. Pick and finely chop the mint leaves (reserve some for garnish!). In a second medium bowl, combine the tomato, coriander, mint and remaining cucumber. Add the white wine vinegar and drizzle with olive oil. Season with salt and pepper and stir to combine. Set aside.

In a large frying pan, heat a drizzle of olive oil over a high heat. When the oil is hot, cook the beef strips, in batches, tossing, until browned and cooked through, 1-2 minutes. Transfer to a bowl. TIP: Cooking the meat in batches over a high heat helps it stay tender.

Return the frying pan to a medium heat with a drizzle of olive oil. Cook the Mumbai spice blend until fragrant, 1 minute. Add the coconut milk and remaining salt, then bring to the boil. Reduce the heat to medium-low and simmer until thickened slightly, 3 minutes. Return the beef (plus any resting juices) to the pan and stir to combine. Season to taste.