Beef Mince & Coconut Curry

• While rice is cooking, thinly slice brown onion. • Thinly slice carrot into half moons. Roughly chop Asian Greens. • Trim green beans and cut into bite-sized chunks. • In a large frying pan, heat a drizzle of olive oil over high heat. Cook onion, carrot and green beans, stirring occasionally, until softened, 4-5 minutes. Add remaining garlic and cook until fragrant, 1 minute. Transfer to a bowl.

• Return frying pan to medium heat with a drizzle of olive oil. Cook plant-based mince, breaking up with a spoon, until just browned, 4-6 minutes. • Add Mumbai spice blend and tomato paste and cook until fragrant, 1 minute. Add coconut milk, the water (for the curry), Asian greens, and vegetable stock pot. Cook, stirring, until slightly thickened, 1-2 minutes. Remove from heat. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Return frying pan to medium heat with a drizzle of olive oil. Cook beef mince, breaking up with a spoon, until just browned, 4-6 minutes. • Add Mumbai spice blend and tomato paste and cook until fragrant, 1 minute. Add coconut milk, the water (for the curry) and vegetable stock pot. Cook, stirring, until slightly thickened, 1-2 minutes. Remove from heat. • Add baby spinach leaves, then return cooked veggies to pan and stir until combined and spinach is wilted.