Indian Coconut Beef Curry

While the rice is cooking, cut the carrot and parsnip into small chunks. Place the veggies on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast until tender, 20-25 minutes. While the veggies are roasting, zest the lemon to get a pinch, then slice into wedges. Heat a large frying pan over a medium-high heat. Add the flaked almonds and toast, tossing, until golden, 2-3 minutes. Transfer to a small bowl.

Return the frying pan to a high heat with a drizzle of olive oil. When the oil is hot, cook the beef strips, in batches, tossing, until browned and cooked through, 1-2 minutes. Transfer to a plate.

TIP: Cooking the meat in batches over a high heat helps keep it tender.

When the veggies have 10 minutes cook time remaining, return the frying pan to a medium-high heat with a drizzle of olive oil. Add the Mumbai spice blend, tomato paste (see ingredients) and remaining garlic and cook until fragrant, 1 minute. Add the coconut milk, beef-style stock powder and water (for the curry) and stir to combine. Bring to the boil, then reduce the heat to mediumlow. Simmer until the curry has reduced slightly, 5-6 minutes.

Add the beef strips and roasted veggies to the curry and cook until heated through, 1-2 minutes. Add the brown sugar, baby spinach leaves, lemon zest, remaining butter and a generous squeeze of lemon juice, then stir through until the spinach is wilted. Season with pepper.