Take a little bit of ras el hanout, some flavoursome beef mince and a sprinkling of currants for sweetness, and what have you got? Why, it’s the perfect recipe for a delicious beef tagine. Except we've added a welcome twist by replacing couscous with cauliflower rice. Now have at it!
This recipe is under 650kcal per serving and under 30g carbohydrates per serving.
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baby spinach leaves
ras el hanout
Moroccan curry paste
• Preheat oven to 240°C/220°C fan-forced. Finely chop garlic. Cut carrot and capsicum into bite-sized chunks. • Place carrot and capsicum on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Spread out evenly, then roast until tender, 20-25 minutes.
• While the veggies are roasting, heat a large frying pan over a high heat with a drizzle of olive oil and 1/2 the butter. Cook cauliflower rice until softened, 2-4 minutes. • Add garlic and cook, stirring, until fragrant, 1 minute. • Add currants and stir to combine. Season to taste. Transfer to a bowl and cover to keep warm.
• When the veggies have 10 minutes cook time remaining, wipe out frying pan, then return to a high heat with a drizzle of olive oil. Cook beef mince, breaking it up with a spoon, until just browned, 3-4 minutes. • Add ras el hanout and Moroccan curry paste and cook, stirring, until fragrant, 1 minute. • Add remaining butter and the water. Bring to a simmer and cook until slightly thickened, 2-3 minutes. • Stir through roasted veggies and baby spinach leaves. Season to taste.
• Divide currant cauli-rice between bowls. • Serve with Moroccan beef tagine.