One-pot beef curry with spinach & cauliflower (found here
3 onions, peeled and chopped
3 large garlic cloves, peeled and crushed
2 tbsp fresh ginger, sliced thinly
2 tsp mild curry powder
2 tsp ground turmeric
1 tsp hot chilli powder
1 tsp palm sugar
1 cinnamon stick (or 1 tsp ground cinnamon)
1/4 tsp ground cloves
900g | 2lbs braising steak, cubed
450g | 1lb cauliflower florets (about 1/2 medium cauliflower)
1x400g (14oz) can coconut milk
3 heaped tbsp ground almonds
3 large handfuls fresh baby spinach leaves
handful coriander (cilantro) leaves to garnish
2 tbsp flaked coconut to garnish
salt and pepper to season
coconut oil to fry (or vegetable oil)
1. Heat 2 tbsp coconut oil in a large casserole dish. Once the oil is hot add the onions, garlic, palm sugar and all the spices and stir together for 5 minutes over medium-low heat.
2. Increase the heat and add the beef, stirring to brown all over. Season with a little salt and add the coconut milk. Bring to the boil and add the cauliflower florets (in fairly large chunks).
3. Lower the heat to a simmer, cover and cook for 45 minutes, stirring occasionally so the food doesn't stick (add a little hot water if it is sticking).
4. Add the ground almonds and stir them in. Add the spinach on top and cover the dish again. Cook for a further 10-15 minutes until the spinach is wilted. Take off the heat and rest for 10 minutes.
5. Remove the cinnamon stick and check the seasoning. Serve with a scattering of fresh coriander leaves and flaked coconut.