Method

Step 1

Preparation: Preheat the oven to 200°C. Prepare all ingredients as indicated above.

Step 2

Cauliflower: Place the cauliflower florets on a tin foil lined baking tray with a drizzle of olive oil and some salt and pepper. Place the tray in the oven and roast for 15 minutes until golden and slightly charred.

Step 3

Pumpkin seeds: Place a small pan on high heat and dry toast the pumpkin seeds for 2 minutes until most of them have popped. Toss often to make sure they don’t burn. Remove from stove and set aside.

Step 4

Beef curry: Place a large pot on medium-high heat and add a knob of butter and a drizzle of olive oil. Add the onion, ginger and chilli and cook for 5 minutes, then add the Jalfrezi Spice Mix and the garlic. Cook for 1 minute until fragrant, then add the tomato paste and cook for 30 seconds to a minute. Add the beef cubes and season with salt and pepper, cook for 2 minutes until golden. Add the tomato, pepper and water (see quantity above for the beef curry). Let it simmer (bubble gently) for 7-9 minutes until the sauce thickens and the beef is cooked through, but still slightly pink inside. Turn off the heat and leave to stand for 3-4 minutes before serving.

Step 5

Serve the curry topped with the yoghurt, fresh coriander, toasted pumpkin seeds and a squeeze of lemon. Serve the roasted cauliflower on the side.