Tandoori Beef Kofta Curry with Garlic Butter Rice & Yoghurt

Steps

1. Preheat oven to 220°C (or 200°C fan bake). Bring a full kettle to the boil.
2. Prep garlic and heat butter in a medium pot on medium heat . Add garlic to pot and cook until light brown. Add rice, boiling water measure and a pinch of salt. Reduce to lowest heat to cook for 10 minutes. Turn off heat and steam, covered, for 5 more minutes. Do not lift lid during cooking.
3. Prep onion and cauliflower and set them aside separately.
4. In a large bowl, combine first measure of onion and all remaining kofta ingredients (except oil), until well combined. Use a tablespoon measure and damp hands to shape mixture into balls. Place on a lined oven tray and bake on upper oven rack for 8-10 minutes, until brown and cooked through.
5. Heat oil in a large fry-pan on medium-high heat and cook onion and cauliflower with a pinch of salt for 5 minutes, until soft and browned. Add curry paste and cook for a further 1 minute, until fragrant. Add soy sauce and canned tomatoes and simmer for 3 minutes, until reduced. Remove from heat and stir through spinach. Season to taste with salt and pepper.
6. Rice topped with kofta, sauce and dollop over yoghurt.