Sri Lankan Beef & Garlic Rice Bowl

• While rice is cooking, finely chop brown onion. Finely grate ginger. Trim green beans and cut into bite-sized pieces. Thinly slice carrot into half-moons. • Heat a large frying pan over a medium-high heat. Add flaked almonds and toast, tossing, until golden, 2-3 minutes. Transfer to a bowl.

• Return frying pan to a medium-high heat with a drizzle of olive oil. Cook onion, green beans and carrot, stirring, until softened, 5-6 minutes. Transfer to a bowl. • Return frying pan to a high heat with a drizzle of olive oil. Cook beef mince, breaking up with a spoon, until just browned, 3-4 minutes. Add Sri Lankan spice blend, ginger, tomato paste and remaining garlic and cook until fragrant, 1 minute. Reduce heat to medium, then add water (for the curry), coconut milk, and beef-style stock powder and stir to combine. Add cooked veggies and baby spinach leaves and cook, stirring to combine, until thickened slightly, 2-3 minutes. Season to taste.