Mild Coconut Beef & Veggie Curry

Place the onion, carrot and parsnip on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Spread out evenly, then roast until golden and tender, 20-25 minutes.

While the veggies are roasting, finely chop the garlic. Heat a medium saucepan with 1/2 the butter and a dash of olive oil over a medium heat. Cook 1/2 the garlic until fragrant, 1-2 minutes. Add the basmati rice, water (for the rice) and a good pinch of salt, stir, then bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes.

TIP: The rice will finish cooking in its own steam so don't peek!

When the veggies have 5 minutes cook time remaining, heat a large frying pan to a high heat with a drizzle of olive oil. When the oil is hot, cook the beef strips in batches until browned and cooked through, 1-2 minutes. Transfer to a plate. Return the pan to a medium-high heat with a drizzle of olive oil. Add the mild curry paste and remaining garlic and cook until fragrant, 1 minute. Add the beef-style stock powder, water (for the curry) and coconut milk and cook until slightly thickened, 3-4 minutes.

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

Add the roasted veggies and salad leaves to the curry and cook until wilted, 1-2 minutes. Return the beef to the pan and stir to combine. Season to taste.

TIP: Add a splash of water if the curry is too thick!