• Pour 300ml cold salted water (double for 4p) into a medium pot with a tight-fitting lid.
• Stir in the rice and bring to the boil. 
• Once boiling, lower the heat to medium and cover with the lid.
• Leave to cook for 10 mins, then remove the pot from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

• Place a pan over medium-high heat (no oil).
• Once hot, add the beef mince and fry until browned, 5-6 mins. IMPORTANT: Wash hands after handling raw meat and its packaging. Use a spoon to break it up as it cooks.
• Halve, peel and chop the onion into small pieces.
• Peel and grate the garlic (or use a garlic press). 
• Once the mince has browned, add onion and garlic (with a drizzle of oil if necessary). Fry until it's starting to soften, 3-4 mins.

• Finely chop the chilli.
• Drain and rinse the lentils in a sieve.
• Once the onion has softened, add the North Indian spice and chilli (use less if you don't like spice) to the pan.
• Cook, stirring, for 1 min.

• Add 100ml water (double for 4p), passata, stock powder and lentils to the pan.
• Season with salt and pepper.
• Stir together. Simmer until thickened, 4-5 mins. IMPORTANT: Mince is cooked when no longer pink in the middle.

TIP: Add a splash of water to loosen the sauce if necessary.

• Add the spinach a handful at a time.
• Cook until wilted and piping hot, 2-3 mins.
• Taste and add more salt and pepper if desired.

• Fluff up the rice with a fork and divide between bowls.
• Top with the beef and lentil curry and a dollop of yoghurt.