North Indian Inspired Beef and Spinach Curry

While the rice cooks, heat a large frying pan on medium-high heat (no oil).

Once hot, add the beef mince and fry until browned, 4-5 mins. Use a spoon to break it up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince.

Meanwhile, halve, peel and chop the red onion into small pieces.

Once the beef is browned, drain and discard any excess fat. Season with salt and pepper.

Add the onion to the beef and fry until softened, 4-5 mins.

In the meantime, peel and grate the garlic (or use a garlic press).

Stir the garlic, korma style paste, curry powder, ginger puree and tomato puree into the beef. Fry for 1 min. 

Pour in beef stock paste, sugar and water for the sauce (see pantry for both amounts). Stir to combine.

Bring to the boil, then simmer until the sauce has thickened, 5-6 mins. IMPORTANT: The mince is cooked when no longer pink in the middle.

Once the curry has thickened, add the spinach a handful at a time until wilted and piping hot, 1-2 mins. 

Add a splash of water if it's a little too thick. Taste the sauce and season with salt and pepper if needed.