• Boil the kettle. Half-fill a medium saucepan with boiling water. • Add jasmine rice to the saucepan with a pinch of salt and cook, uncovered, over high heat until tender, 12 minutes. Drain and set aside. • Meanwhile, finely chop carrot into half-moons. Thinly slice leek. Slice courgette into half-moons. TIP: The rice will finish cooking in its own steam so don't peek!

• Discard any liquid from beef strips packaging. In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook beef strips in batches, tossing, until browned and cooked through, 1-2 minutes. Season with salt and transfer to a plate. TIP: Cooking the meat in batches over a high heat helps it stay tender

• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook carrot, courgette and leek until softened, 5-6 minutes. • Add mild North Indian spice blend, Mumbai spice blend and tomato paste, and cook until fragrant, 1 minute. • Add the soy sauce, coconut milk and water and stir to combine. Simmer the curry until thickened, 2-3 minutes. Return beef and stir, 2-3 minutes.

• Divide jasmine rice between bowls and top with Indian beef and veggie curry. • Garnish with crushed peanuts to serve. Enjoy!