450g| 1lb cauliflower floretsabout 1/2 medium cauliflower
1x400g14oz can coconut milk
3heaped tbsp ground almonds
3large handfuls fresh baby spinach leaves
handful coriandercilantro leaves to garnish
2tbspflaked coconut to garnish
salt and pepper to season
coconut oil to fryor vegetable oil
Instructions
Heat 2 tbsp coconut oil in a large casserole dish. Once the oil is hot add the onions, garlic, palm sugar and all the spices and stir together for 5 minutes over medium-low heat.
Increase the heat and add the beef, stirring to brown all over. Season with a little salt and add the coconut milk. Bring to the boil and add the cauliflower florets (in fairly large chunks).
Lower the heat to a simmer, cover and cook for 45 minutes, stirring occasionally so the food doesn't stick (add a little hot water if it is sticking).
Add the ground almonds and stir them in. Add the spinach on top and cover the dish again. Cook for a further 10-15 minutes until the spinach is wilted. Take off the heat and rest for 10 minutes.
Remove the cinnamon stick and check the seasoning. Serve with a scattering of fresh coriander leaves and flaked coconut.