Beef & Spinach Curry

In a small bowl combine the mild curry powder and half of the olive oil to form a paste.

Heat the remaining oil in a deep frying pan over a medium-high heat. Add the rump steak and cook for 3 minutes on each side, or until cooked to your liking. Transfer to a plate and cover with foil to keep warm. Rest for at least 5 minutes.

In the same pan heat a dash of oil over a medium-high heat. Add the red onion and cook, stirring, for 3 minutes or until soft. Add the ginger and chilli. Cook, stirring, for 1 minute or until fragrant. Add the curry paste and cook, stirring, for 1 minute. Crumble the beef stock cube into a jug of the hot water and add to the pan with the tomato paste. Bring to the boil. Reduce heat to medium-low. Simmer for 15 minutes or until the sauce has thickened.

Meanwhile, place the jasmine rice into a sieve and rinse it with cold tap water. The water will initially become cloudy, continue to rinse until the water becomes clear enough (it doesn’t need to be crystal). Place rice and the water in a medium saucepan and bring to the boil. Cover with a lid and reduce the heat to medium. Simmer, covered, for 10-12 minutes or until rice is soft and water is absorbed.