NZ Satay Beef Curry & Jasmine Rice

• Remove pan from heat, then add carrot, peanut butter, curry powder, beef-style stock powder, and the boiling water (1 cup for 2 people / 2 cups for 4 people), soy sauce and brown sugar. Stir to combine. • Season with pepper, then cover with a lid (or foil). Bake in oven until stew has thickened and beef is tender, 50-60 minutes. • In the last 10 minutes of oven time, add Asian greens and coconut milk. Stir to combine and return to the oven, uncovered. • Meanwhile, slice lemon into wedges. When the curry is done, remove from heat, add a squeeze of lemon juice. TIP: If you don't have an ovenproof saucepan, transfer curry to a medium baking dish. TIP: Add a splash of water if the curry mixture looks too thick.

• While the curry has 30 minutes remaining, add the water (for the rice) to a medium saucepan and bring to boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. • Cook for 12 minutes, then remove pan from heat and keep covered until rice is tender and all the water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam so don't peek