Pulled Beef Curry with Brown Rice

Steps

1. Combine rice, water and a pinch of salt in a small pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 15 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
2. While rice is cooking, prepare the vegetables. Finely slice onion; cut carrot in half lengthways, then slice 0.5cm; and crush garlic. Heat a drizzle of oil in a medium fry-pan on medium heat. Cook onion and carrots for 3–4 minutes, until starting to soften.
3. Add ginger, Indian spice mix and ginger and cook for 1–2 minutes, until fragrant. Add coconut cream and cook for 1–2 minutes, until simmering.
4. Cut asparagus 2cm and add to pan along with pulled beef, tomato sauce and fish sauce. Reduce heat to low-medium and cook for 3–4 minutes, breaking up beef with a wooden spoon, until vegetables are tender and beef has warmed through. Season to taste with salt and pepper.
5. While curry is cooking, finely slice spring onions on an angle; dice tomato 1cm; roughly chop coriander. Place all in a small bowl, season with salt and pepper and toss to combine. Set aside.
6. Spoon ¾ cup of cooked brown rice into bowls and top with pulled beef curry. Sprinkle with some spring onion, tomato and coriander mixture.