Quick Mumbai Beef & Coconut Curry

• While rice is cooking, roughly chop baby spinach leaves. • In a large frying pan, heat a drizzle of olive oil over a high heat. • Add beef strips and mild North Indian spice blend and cook, stirring, until browned, 1-2 minutes. Transfer to a plate.

• Return frying pan to a medium-high heat with a generous drizzle of olive oil. • Cook chopped veggie mix until tender, 4-5 minutes. • Add Mumbai spice blend and cook, stirring, until fragrant, 30 seconds. • Add coconut milk, the water, beef-style stock powder and baby spinach. Cook, until slightly thickened and spinach is wilted, 1-2 minutes. • Return beef to frying pan. Stir to combine. Season to taste.

TIP: Add a splash more water if the curry looks too thick.