Mild Coconut Beef & Veggie Curry

• Place carrot and onion on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then roast until golden and tender, 20-25 minutes.

• Meanwhile, finely chop garlic. Roughly chop Asian greens. • Heat a medium saucepan with 1/2 the butter and a dash of olive oil over medium heat. Cook 1/2 the garlic until fragrant, 1-2 minutes. • Add basmati rice, water (for the rice) and a good pinch of salt, stir, then bring to the boil. • Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes.

TIP: The rice will finish cooking in its own steam, so don't peek!

• When the veggies have 5 minutes cook time remaining, heat a large frying pan with a drizzle of olive oil over high heat. When the oil is hot, cook beef strips in batches until browned and cooked through, 1-2 minutes. Transfer to a plate. • Return the pan to medium-high heat with a drizzle of olive oil. Add mild curry paste and remaining garlic and cook until fragrant, 1 minute. • Add beef-style stock powder, water (for the curry) and coconut milk and cook until slightly thickened, 3-4 minutes. Add Asian greens and cook until softened 1-2 minutes.

• Add the roasted veggies to the curry. • Return beef to the pan and stir to combine. Season to taste.

TIP: Add a splash of water if the curry is too thick!