Indian Coconut Beef Curry

While the rice is cooking, cut the potato and carrot into bite-sized chunks. Place the veggies on a lined oven tray. Drizzle generously with olive oil, season with salt and pepper and toss to coat. Spread out evenly, then roast until tender, 20-25 minutes. Meanwhile, zest the lemon to get a pinch, then cut into wedges. Heat a large frying pan over a medium-high heat. Toast the flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a 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. Cook the Mumbai spice blend, tomato paste (see ingredients) and remaining garlic 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 medium-low. 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 and stir through until the spinach is wilted. Season with pepper.