Quick Sri Lankan Beef Curry & Garlic Rice

While the rice is cooking, slice the brown onion. Trim the green beans and cut into thirds. 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. Transfer to a small bowl.

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

While the veggies are cooking, combine the mint, Greek-style 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) and beef stock pot and stir to combine. Return the cooked veggies and baby spinach to the pan and cook until thickened slightly, 2-3 minutes.