Quick Indian Coconut Double Beef Curry

• Meanwhile, roughly chop tomato. Thinly slice radish. Grate carrot (see ingredients). Finely chop coriander (reserve some for garnish). • In a medium bowl, combine tomato, radish, carrot and coriander. Add a drizzle of white wine vinegar and olive oil. Season to taste and stir to combine. Set aside.

• In a large bowl, combine beef strips, mild North Indian spice blend, a drizzle of olive oil and a pinch of salt and pepper. • 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 bowl. • Return the frying pan to medium heat with a drizzle of olive oil. Cook Mumbai spice blend and remaining garlic until fragrant, 1 minute. • Add coconut milk and a splash of water, then bring to the boil. Reduce heat to medium-low and simmer until slightly thickened, 1-2 minutes. • Return beef (plus any resting juices) to the pan and stir to combine. Season to taste.