- Heat a splash of olive oil in a large saucepan over a medium-high heat and fry the onions for about 10 minutes or until soft and translucent.
- Whilst the onions are cooking, slice the beef chuck into bite size cubes roughly 2cm x 2cm and set aside.
- Add the garlic, ginger, curry powder, chilli powder, turmeric, cloves and cinnamon stick to the onions and fry for a minute or two.
- Stir in the beef and sauté until it is coated in the spices and evenly browned.
- Pour the coconut milk and cauliflower florets into the saucepan and bring to the boil.
- Cover with a tight fitting lid and simmer on a low heat for 1 hour stirring occasionally to prevent the sauce from catching on the bottom of the saucepan.
- Remove the saucepan from the heat and mix in the ground almonds and spinach leaves. Season to taste with salt and freshly ground black pepper.
- To serve this cauliflower and spinach beef curry, remove the cinnamon stick and garnish with fresh coriander leaves and toasted almond slivers.
- 1kg chuck, cubed
- 2 onions, chopped
- 3 garlic cloves, crushed
- 5cm piece of fresh ginger, peeled and sliced thinly
- 1 Tbsp mild curry powder
- 2 tsp hot chilli powder
- 2 tsp ground turmeric
- 3 whole cloves
- 1 cinnamon stick
- 350g cauliflower florets, large pieces
- 1 400ml tinned coconut milk
- 3 Tbsp ground almonds
- 150g baby spinach leaves
- Fresh coriander, for garnish
- Almond slivers, toasted, for garnish
- Salt and freshly ground black pepper
Tips & Tricks
Use hot curry powder instead of mild or add a fresh chilli if you are looking for something a little hotter. If you cannot find ground almonds, you can crush whole almonds using a mortar and pestle.