NZ Mumbai-Spiced Beef & Potato Curry

• Meanwhile, finely chop garlic. Thinly slice leek. • In a medium saucepan, melt the butter with a dash of olive oil over medium heat. Cook 1/2 the garlic until fragrant, 1-2 minutes. • Add basmati rice, water (for the rice) and a pinch of salt, stir, then bring to the boil. • Reduce heat to low and cover with a lid. Cook for 10 minutes, then remove from 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!

• While the rice is cooking, heat a large frying pan over high heat with a drizzle of olive oil. • Discard any liquid from beef strips packaging. When oil is hot, cook beef strips in batches, tossing, until browned and cooked through, 1-2 minutes. Transfer to a bowl. Set aside.

• Return frying pan to medium-high heat with a drizzle of olive oil. Cook leek, stirring, until softened, 4-5 minutes. • Add tomato paste (see ingredients), Mumbai spice blend and remaining garlic and cook until fragrant, 1-2 minutes.

• Add coconut milk, beef-style stock powder, the brown sugar and water (for the curry) and simmer until thickened, 2-3 minutes. Remove pan from heat. • Add roasted veggies, then return beef strips (plus any beef resting juices) to the pan and stir until combined. Season to taste.