Name: Indian Beef Curry with Red Bell Pepper, Spinach & Cauliflower Rice
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 1 ½ (142 g) pkgs baby spinach; 1 ½ medium heads cauliflower; 3 cloves garlic; 3 (2 ½ cm) pieces ginger root; 1 ½ red bell peppers; 1.02 kg ribeye steak; almond meal/flour; black pepper; curry powder; garam masala; neutral vegetable oil; salt

Indian Beef Curry with Red Bell Pepper, Spinach & Cauliflower RiceIndian Beef Curry with Red Bell Pepper, Spinach & Cauliflower Rice — a 35-minute dinner recipe with 12 ingredients, serving 6.Ingredients

1 ½ (142 g) pkgs baby spinach

1 ½ medium heads cauliflower

3 cloves garlic

3 (2 ½ cm) pieces ginger root

1 ½ red bell peppers

1.02 kg ribeye steak

almond meal/flour

black pepper

curry powder

garam masala

neutral vegetable oil

salt

Instructions

Preheat oven to 220°C (425°F).

Wash and dry the fresh produce. (Skip the spinach if it came pre-washed.)

Cut each cauliflower head into quarters; using a box grater, hold the stem end of the cauliflower and coarsely grate. (Alternatively, transfer cauliflower to the bowl of a food processor; pulse until rice-like in consistency.) Place in a large bowl.

Add oil, salt, and pepper to the bowl with the cauliflower, then stir to combine. Divide cauliflower rice between two baking sheet pans and spread out in an even layer. (Reserve bowl for later use.)

Place baking sheets in the oven (it doesn't have to be fully heated) and roast, stirring cauliflower rice halfway through, until golden and tender, 15-20 minutes. Remove from oven.

Meanwhile, peel and mince ginger and garlic. Place both in the reserved bowl.

Trim, seed, and medium dice bell peppers. Add to the bowl with the ginger and garlic.

Preheat a large skillet over medium-high heat.

While the skillet heats up, pat the steak dry with paper towels, then cut into 1-inch cubes.

Once the skillet is hot, add oil and swirl to coat the bottom. Add ginger, garlic, bell pepper, steak, and spices; cook, stirring occasionally, until the steak is golden brown and bell pepper is tender, 6-7 minutes.

Add water and almond flour to the skillet, then stir to combine the curry. Continue to cook, stirring often, until thickened, 4-5 minutes more.

Add spinach to the skillet in handfuls, waiting for it to wilt slightly before adding the next handful. Continue to cook until spinach is completely wilted, 2-3 minutes. Remove from heat.

To serve, divide cauliflower rice and curry between plates or bowls. Enjoy!

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