Indian Beef & Bombay Sweet Potatoes

• Meanwhile, finely chop garlic. 
• Grate carrot. 
• Halve snacking tomatoes. 
• Roughly chop coriander. 

• In a medium bowl, combine a drizzle of white 
wine vinegar and olive oil, then season with a 
pinch of salt and pepper. 
• Add baby spinach leaves, carrot and snacking 
tomatoes. Toss to combine. 

• Season beef rump with salt and pepper. 
• In a large frying pan, heat a drizzle of olive oil
over high heat. When oil is hot, cook beef for 
3-4 minutes each side for medium-rare, or until 
cooked to your liking. 
• Transfer to a plate to rest. 

• Return frying pan to medium-high heat with a 
drizzle of olive oil. Add Mumbai spice blend and 
garlic and cook, stirring until fragrant, 1 minute. 
• Stir through coconut milk and simmer until 
thickened slightly, 1-2 minutes. Season to taste.
• Once the sweet potatoes are done, add 
coriander to the tray and toss to combine.