Fill your kettle and boil it. Peel and finely chop the onion. Dice the vine tomatoes.

Place a medium pan on a medium-high heat. Add ½ tbsp oil to the pan and tip in the beef stir-fry strips. Cook, turning once or twice, for 3-4 mins till the beef is browned all over. Lift it out of the pan and set aside on a plate.

Turn the heat underneath the pan down a little and add another ½ tbsp oil, along with the onion and tomatoes. Season with a pinch of salt. Fry, stirring often, for 6 mins till the veg have started to soften and pick up some colour. If they brown too quickly, turn the heat down some more.

While the veg fry, peel the ginger and garlic and finely grate them. Stir the ginger and garlic into the veg and add 2 tsp garam masala and a pinch of chilli powder (it’s spicy, so add as much or as little as you prefer). Cook and stir, for 1 min.

Tip the beef back into the pan with any resting juices from the plate. Add the tomato sauce and pour in 300ml boiling water. Stir to mix, then pop a lid on the pan and simmer for 15 mins.

While the curry cooks, rinse the rice under cold water. Tip it into a small pan and pour in 300ml boiling water. Add a pinch of salt, cover the pan with a lid and bring to the boil. Turn the heat right down and gently simmer the rice for 8 mins, till the water has been absorbed. Take the pan off the heat and set aside, lid on, for 5-8 mins to steam the rice and finish cooking it.

While the rice cooks, give the kale a good rinse and pull the soft leaves off their woody cores. Roughly chop the kale leaves. When the curry has cooked for 15 mins, stir in the leaves. Simmer, with the lid off, for 4-5 mins to wilt the kale.

Taste the curry and add a pinch more salt or chilli powder if you think it needs it. Fluff the rice with a fork and divide it between 2 warm plates. Top with the beef curry and serve.