Brown beef mince in a frying pan, then add a chopped onion and a crushed garlic clove or two and continue to fry
until the onion is translucent. Stir in a good Tbs or two of curry powder (depending on how hot you like it) and
cook for a couple of minutes, then add halved cherry tomatoes and a small glass of beef stock, cover and simmer
for 20 minutes. Stir in a couple of handfuls of washed spinach leaves until wilted and serve with rice,
mango chutney, lime pickle and popadums.