Saucy Coconut Beef Rump & Veggie Curry

• Thinly slice carrot into half-moons. • Finely chop tomato.

• When the rice has 10 minutes remaining, slice beef rump into thin strips. In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook 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.

• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook carrot until slightly softened, 4-5 minutes. • Add Mumbai spice blend and tomato paste (see ingredients), and cook until fragrant, 1 minute. • Stir through coconut milk, beef-style stock powder, the brown sugar and water (for the curry) and stir to combine. Bring to the boil, then reduce heat to medium-low. Simmer until curry has reduced slightly, 2-3 minutes.

• Return beef strips to pan and stir to combine. Season with pepper.