Mumbai Beef & Potato Curry

While the veggies are roasting, finely chop the garlic. In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Cook 1/2 the garlic until fragrant, 1-2 minutes. Add the water and a generous pinch of salt to pan and bring to boil. Add the jasmine rice, stir, cover with a lid and reduce heat to low. Cook for 12 minutes, then remove from heat and keep covered until rice is tender and all the water is absorbed, 10-15 minutes.

TIP: The rice will finish cooking in its own steam so don't peek!

While the rice is cooking, heat a large frying pan over a high heat with a drizzle of olive oil. When the oil is hot, cook the beef strips, in batches, tossing, until browned and cooked through, 1-2 minutes. Transfer to a large bowl. Set aside.

Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the onion, stirring, until softened, 4-5 minutes. Add the tomato paste (see ingredients), Mumbai spice blend and the remaining garlic and cook until fragrant, 1-2 minutes.

Add the coconut milk, beef-style stock powder, brown sugar and water (for the curry) and simmer until thickened, 2-3 minutes. Remove the pan from the heat. Add the roasted veggies and baby spinach leaves, then return the beef strips (plus any beef resting juices) to the pan and stir until the spinach is wilted, 1 minute. Season to taste.