Keema curry

Heat two tablespoons of oil in a 12 inch nonstick over medium hot.

Add the diced onion and potatoes with a strong pinch of salt and saute gently five to six minutes, stirring, until half cooked and lightly browned, then move to a bowl.

In medium heat oil, brown and smash the ground beef with a strong pinch of salt for five to six minutes until crumbled small with golden brown colour.

Add the tomato paste, cumin, curry powder and garam masala and stir in quickly to toast, 30 to 40 seconds only, as the spices can burn.

Return the potato and onion mix and stir to coat in the spices.

Add the can of full fat coconut milk, stir to combine and bring up to a simmer.

Add a strong pinch of salt and reduce over medium heat five to eight minutes, until a spatula pushed through leaves a trail and the potato is tender with a little bite.

Add the frozen peas and the chopped spinach and cook about one more minute to wilt the spinach and thaw the peas; loosen with more coconut milk, water or stock if dry.