Coconut Beef Curry with Cauli Rice and Mint

Curry doesn't need to be complicated. This recipe uses a handful of ingredients but packs a massive flavour punch and you can have it on the table in around 20 minutes - what's not to love!? 

Here, I used beef mince but you can honestly use whatever mince you like - turkey, lamb, quorn - or even a couple of handfuls of lentils. The coconut milk brings a creamy texture as well as a little hint of sweetness which pairs beautifully with the mint and cuts through the spice. Half of my cauliflower goes in the curry and the other half is turned into 'rice' for a low carb meal but you could just serve it with normal rice if you like.

Coconut Beef Curry with Cauli Rice and Mint

Serves 4

oil

500g lean minced beef 

1 head of cauliflower (800g) 

1 heaped tsp curry powder or garam masala

1 bunch of fresh mint (30g) 

400ml tin of light coconut milk

sea salt and freshly ground black pepper

Place the minced beef in a large shallow casserole pan with 1 tablespoon of oil, then break it up and fry on a high heat, stirring regularly. 

Click off and discard any tatty outer leaves from the cauliflower, putting the nice leaves into a food processor. Halve the cauliflower, breaking up one half into the processor. Cut little bite-sized florets off the other half into the mince pan, chucking all the stalks into the processor as you go. 

Stir the curry powder/garam masala into the pan and cook it all for 10 minutes, or until crispy, stirring regularly. Meanwhile, pick half the mint leaves into the processor, add a pinch of sea salt and black pepper, and blitz until fine. Tip into a heatproof bowl, cover, and microwave on high for 4 to 5 minutes. 

Reserving the baby leaves, pick the remaining mint leaves into the pan, toss well, then pour in the coconut milk and half a tin’s worth of water. Bring to the boil, simmer for 5 minutes, then taste, season to perfection, and scatter over the reserved mint leaves. Give the cauli rice a good mix up, and serve on the side.