Sri Lankan Beef & Rice Bowl

While the rice is cooking, slice the brown onion. Trim the green beans and cut into small pieces. Thinly slice the carrot into half moons. Roughly chop the baby spinach leaves. Pick and finely chop the mint leaves. Heat a large frying pan over a medium-high heat. Add the flaked almonds and toast, tossing, until golden, 2-3 minutes. Set aside in a small bowl.

Return the frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the onion, green beans and carrot, stirring occasionally, until softened, 5-6 minutes. Remove from the heat. Transfer to a bowl.

While the veggies are cooking, combine the mint, Greek yoghurt and a small drizzle of olive oil in a small bowl. Season to taste. Stir to combine.

Return the frying pan to a high heat with a drizzle of olive oil. Cook the beef mince, breaking up with a spoon, until just browned, 3-4 minutes. Add the Sri Lankan spice blend, ginger lemongrass paste, tomato paste and remaining garlic and cook until fragrant, 1 minute. Reduce the heat to medium and add the water (for the curry), beef stock pot and stir to combine. Return the cooked veggies and spinach to the pan and cook, until thickened slightly, 2-3 minutes.