We're pretty keen on a cosy keema come the colder nights. This Indian staple made with mince is softly spiced with masala and pretty darn cockle-warming, if you ask us. It's also fast and schedule-friendly, so you can be tucking in quick-sticks. If you have an eggplant pickle or other fave Indian condiment on hand – go nuts.
Place rice and 310ml (1¼ cups) cold water in a small saucepan and bring to the boil. Reduce heat to low, cover with a lid and cook for 15 minutes or until cooked through. Leave covered until ready to serve. While rice is cooking, continue with step 2.
Slice onion into thin half-moons. Dice potato into 2cm pieces.
Heat oil in a saucepan over medium-high heat. Add onion and a sprinkle of salt and cook, stirring occasionally, for 3–4 minutes or until softened and slightly caramelised.
Add mince to saucepan and cook, breaking up with a wooden spoon, for 5–6 minutes or until caramelised. Add Mild-Mannered Masala Mix and cook, stirring, for 30 seconds or until fragrant.
Add potato, tomatoes and 250ml (1 cup) water and bring to a simmer. Reduce heat to low, cover with a lid and cook for 20 minutes or until potato is tender.
Add baby spinach leaves and stir through keema until just wilted. Season with salt and pepper. Divide rice between bowls and top with keema. Serve with yoghurt.