Beef Rogan Josh Curry with Coconut Basmati and Cucumber Yoghurt

Steps

1. Combine rice, water, coconut and a pinch of salt in a pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
2. Pat beef dry, season, rub with first measure of rogan josh paste and set aside. Thinly slice onion and grate carrots.
3. Heat a drizzle of oil in a large fry-pan on mediumhigh heat. Cook beef for 3-4 minutes each side, depending on thickness, or until medium. Set aside, covered to rest. Wipe pan and return to a medium heat with a drizzle of oil.
4. Add onion and carrots to pan and cook for about 4 minutes until onion is tender. Add ginger and remaining rogan josh paste and cook for about 1 minute until fragrant. Add chopped tomatoes and stock and simmer for about 8 minutes until carrots are tender and curry has thickened. Stir through spinach and season to taste.
5. While curry is cooking, finely dice cucumber. Add to a small bowl along with yoghurt and mix to combine. Thinly slice beef, add back to pan along with any resting juices and stir to coat.
6. To serve, spoon ¾ cup of cooked rice per person into bowls and top with curry, a dollop of cucumber yoghurt and a sprinkle of mint.