Beef cauliflower curry

This is a really fast and easy curry which is not too strong but oh so good.

Assemble:

-2 tblsp olive oil

-½ lb extra lean ground beef

-1 cup cauliflower, broken into florets

-¾ cup Spanish onion, chopped

-1 tomato, sliced

-1 tsp curry powder

-1 tsp cumin powder

-1 tsp freshly grated ginger

-1 clove fresh garlic, minced or crushed

-½ cup raw white basmati rice

-½ cup sultana raisins

In an oven proof dish cook the ground beef and set aside.Add olive oil, heat and add tomato slices. Once that has broken down a bit, add the spices and cook until fragrant - just a few minutes. Throw in a bit of water or ginger tea to make a nice paste. Add the onion and put the lid on, cooking until softened. Then add the cauliflower and cook for an additional 3-5 minutes. Turn off the heat; add the rice and stir to coat. Return beef to the pot.

Make broth:

-1 cup of stock: either make some from a veggie cube or boil some you have already

-add ¼ cup ketchup, ½ tsp curry, ½ tsp cumin and ground black pepper.

Stir and add to the pot.

Bake, covered, at 325F for about ½ hour; it’s done when the rice is cooked. Check after 20 minutes to make sure you have enough liquid and stir in the raisins at this point.

Serves 3 or 4 with side salad.

This is quite a dry dish so don’t expect a lot of sauce. The liquid should all be absorbed by the rice. It’s really nice served with salad made of ordinary head lettuce (lots of crunch), chopped and tossed with a cucumber/yoghurt dressing .

Or, instead of putting the salad on the side, make the salad and lay it in a single serving pasta bowl or plate. Then spoon the hot beef cauliflower curry on top. Serve immediately. If you have never had salad this way, you’re in for a treat.

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