Mild North Indian Beef curry

In a medium saucepan, bring the water to the boil. Add the basmati rice, stir, cover with a lid and reduce the heat to low. Cook for 10 minutes, then remove the pan from the heat and keep covered for another 10 minutes, or until the rice is tender and the water is absorbed. TIP: The rice will finish cooking in its own steam so don't peek!

Cut the potato into 1 cm chunks. Finely chop the brown onion. Cut the zucchini into 1 cm chunks. In a large frying pan, heat a drizzle of olive oil over a high heat. Once hot, add 1/3 of the beef strips and cook, tossing, for 1-2 minutes, or until browned and cooked through. Transfer to a plate, cover with foil and repeat with the remaining beef strips. TIP: Cooking the meat in batches over a high heat keeps it tender.

Return the frying pan to a medium-high heat with another drizzle of olive oil. Once hot, add the onion and potato and cook, stirring, for 10-12 minutes or until onion is golden and the potato is softened. Add zucchini and cook for a further X minutes (until zucchini is cooked). Add the garlic, north indian spice mix and cook for 1 minute further or until fragrant. Add the diced tomatoes, butter, sugar and the salt (for the sauce) to the pan and bring to the boil, stirring, then reduce the heat to medium-high and simmer for 2 minutes, or until slightly thickened. (MAY NEED WATER). Add the mild north indian spice blend, zucchini, remaining garlic and cook for 1 minute further.

Add the baby spinach leaves and cook for 1-2 minutes, or until just wilted. Add the cooking cream (ONLY HALF A TUB) with the beef strips and stir for 1-2 minutes, or until just heated through. TIP: Add a dash more cream if you like a thinner curry! Season to taste with salt and pepper.