Dice onion. Heat a medium saucepan on a medium heat. Add 2 tablespoons cream from the top of the coconut milk can. Cook onion, covered for 7-10 minutes or until onion is soft. It's OK if it browns a little but no need to go too far.

Increase the heat to medium high and add meat and a good pinch of salt. Cook, stirring until the meat is no longer pink - I don't worry about browning it too much as there is plenty of flavour from the curry powder.

Add curry powder and cook for a few seconds then add the remaining coconut milk. Simmer uncovered for 5-10 minutes or until the sauce has thickened slightly.

Stir in half the almond and all of the spinach and cook for another minute or two until the spinach just starts to wilt.

Taste and season with more salt as needed. Divide between bowls and top with extra almonds.