• Boil a large pot of salted water for the rice.
• When boiling, add the rice and cook for 10-12 mins.
• Drain in a sieve and pop back in the pot.
• Cover with a lid and leave to the side until ready to serve.

TIP: If you’re in a hurry you can boil the water in your kettle.

• Place a pan on medium-high heat (no oil).
• Once the pan is hot, add the beef mince and fry until browned, 5-6 mins. Use a spoon to break it up as it cooks.
• Meanwhile, halve, peel and chop the onion into small pieces.
• Once the mince has browned, add the onion and 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 style 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 and lentils to the pan.
• Season with salt and pepper.
• Stir together. Simmer until thickened, 4-5 mins. IMPORTANT: Meat is cooked when no longer pink in the middle.

TIP: Add a splash of water if you feel it needs loosening.

• 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.

• Divide the rice between your bowls.
• Top with the curry and a dollop of yoghurt.