Coconut Beef Curry with Plantain and Turmeric Rice

Heat 1 tablespoon of the oil in a wide casserole or deep frying pan over a medium heat. Add the onion with a pinch of salt and cook for 8 minutes until soft and lightly golden.

Stir in the garlic and ginger for 1 minute, then add the beef mince. Fry for 6–8 minutes, breaking it up with a spoon, until browned and any excess moisture has cooked off.

Add the squash, curry powder, cumin, 1 teaspoon turmeric and chilli flakes. Stir for 1 minute so the spices coat the beef and squash.

Pour in the coconut milk and hot beef stock. Bring to a simmer, then cook uncovered for 35–40 minutes, stirring occasionally, until the squash is tender and the sauce is thick and glossy. Season with salt and lime juice to taste.

Meanwhile, cook the rice with 1/2 teaspoon turmeric according to the packet instructions, then fluff with a fork and keep warm.

Heat the remaining oil in a frying pan over a medium-high heat. Fry the plantain slices for 2–3 minutes on each side until golden at the edges, then drain on kitchen paper and season lightly.

Spoon the turmeric rice into bowls, ladle over the coconut beef curry and top with fried plantain, coriander and lime wedges.