• Boil the kettle. Half-fill a medium saucepan with the boiling water. • Add basmati rice and a pinch of salt and cook uncovered, over high heat, until tender, 12 minutes. Drain.

• Thinly slice carrot into half-moons. • Roughly chop capsicum. • In a large frying pan, heat a drizzle of olive oil over high heat. Cook veggies, tossing, until tender, 4-5 minutes. • Transfer to bowl, season and set aside.

• Return frying pan to high heat with a drizzle of olive oil. Cook pork strips in batches, tossing, until slightly golden, 2 minutes. • Return all pork to pan. Reduce heat to medium-high. Add mild curry paste and garlic paste and cook until fragrant, 1 minute. • Stir in the water and the brown sugar and simmer until slightly reduced, 1-2 minutes.

• Return cooked veggies to pan with pork. Add baby spinach leaves. and a dollop of Greek-style yoghurt, stirring until combined, 1 minute. Season to taste. • Divide rice between bowls. Spoon over Indian-spiced pork and veggie curry. • Top with remaining yoghurt. Sprinkle over flaked almonds to serve. Enjoy!