Cauliflower and Spinach Beef Curry

  1. 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.
  2. Whilst the onions are cooking, slice the beef chuck into bite size cubes roughly 2cm x 2cm and set aside.
  3. Add the garlic, ginger, curry powder, chilli powder, turmeric, cloves and cinnamon stick to the onions and fry for a minute or two.
  4. Stir in the beef and sauté until it is coated in the spices and evenly browned.
  5. Pour the coconut milk and cauliflower florets into the saucepan and bring to the boil.
  6. 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.
  7. 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.
  8. 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
General Info
Prep: 15 min
Cooking: 1h
Ready In: 1h 15 min
Servings: 4 - 6 people
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.