So delish!

Beef and lentil curry.

Simone Anderson's philosophy on eating is that you should enjoy it, and she doesn't believe in denying yourself treats or restricting entire food groups. Her recipes are fresh and healthy, and she loves to prepare light, beautiful meals.

Known as the platter queen, she's created some amazing platters for this book, as well as heaps of easy recipes for dinners, lunches, breakfasts and snacks.

Simone's first book, Journey to Health, told how she lost a massive 92kg in weight, how her story went viral and how she's created a new life as a social media influencer with over 600,000 followers. Her posts focus on food, health and fashion.

“Lentils are something I didn't try until later in life,” says Simone, “and OMG, had I been missing out! They are great for bulking up so many dishes, especially curries. This curry is full of flavour and always leaves me satisfied. It's a good dish to prep at the start of the week and keep in the freezer for work lunches — making the entire office jealous when your steaming-hot curry emerges from the microwave.”

500g chuck steak, diced

⅓ cup of store-bought korma curry paste

2 tablespoons olive oil

2 cloves garlic, minced

1 onion, diced

3cm piece fresh ginger, finely grated

2 cups of salt-reduced beef stock

400ml can of light coconut milk

½ cup red lentils

½ large head cauliflower, cut into florets

1 cup frozen peas

4 cups baby spinach

1 cup of Greek yoghurt

¼ cup finely-diced cucumber

4 roti

2 cups cooked brown rice

½ cup coriander leaves

1 lemon, cut into wedges

• Place the beef and half the korma paste in a bowl and toss to coat.

• Heat half the oil in a large frying pan over medium-high heat. Add the beef to the pan and brown on all sides. Remove from the pan and set aside.

• Add the remaining tablespoon of oil to the pan with the garlic, onion and ginger and cook for 2–3 minutes until fragrant.

• Stir in the remaining korma paste, stock, coconut milk and lentils. Bring to the boil, reduce the heat, cover and simmer for 10 minutes.

• Return the beef to the pan along with the cauliflower, and continue to simmer for another 15–20 minutes until the beef is tender.

• Stir through the peas and spinach.

1 hour