Indian Coconut Beef & Garlic Rice

While the rice is cooking, finely chop the cucumber. In a small bowl, combine the Greek yoghurt and 1/2 the cucumber. Season with salt and pepper and mix well. Set aside.

Roughly chop the tomato and baby spinach leaves. Pick and finely chop the mint leaves (reserve some for garnish!). In a medium bowl, combine the tomato, baby spinach, mint and remaining cucumber. Add the white wine vinegar and drizzle with olive oil. Season with salt and pepper and stir to combine.

In a large frying pan, heat a drizzle of olive oil over a high heat. When the oil is hot, cook the beef strips, in batches, tossing, until browned and cooked through, 2-3 minutes. Transfer to a bowl.

Return the frying pan to medium heat with a drizzle of olive oil. Add the Mild North Indian spice blend and cook until fragrant, 1 minute. Add the coconut milk and remaining salt and bring to the boil, then reduce the heat to medium-low. Simmer until thickened slightly, 3 minutes. Return the beef (plus any resting juices) to the pan and stir to combine. Season to taste.