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Heat a drizzle of oil in a non-stick pan.
Add the red onion and pepper and fry for 5 minutes on a medium heat, stirring regularly.
Add the beef mince and fry until browned all over. Drain any fat from the beef.
Stir in the garlic, garam masala, cumin, chilli powder and brown sugar.
Add the tomato puree, cherry tomatoes and chicken stock.
Bring to the boil, crushing the tomatoes with a wooden spoon as you stir. Simmer on a medium heat for 3-5 minutes until the beef is cooked through. Season with salt and pepper.
Whilst the beef is frying, tip the rice into a microwavable bowl. Use your hands to break the rice into individual grains.
Stir in a generous amount of salt and pepper.
Add the turmeric, crushed cardamom pods, shredded spinach and 50ml boiling water. Give it a good stir.
Cover the bowl in cling film and microwave for 4 minutes or until cooked through.
Roughly mix the rice into the beef. Finish with a little greek yoghurt.