Quick Sri Lankan Beef & Veggie Curry

While the carrot is roasting, finely chop the garlic. Trim and halve the green beans. In a large frying pan, heat a drizzle of olive oil over a high heat. Cook the cauliflowerrice until softened, 2-3 minutes. Add the salt and 1/2 the garlic and cook until fragrant, 1 minute. Transfer to a medium bowl and cover to keep warm. Return the frying pan to a medium-high heat. Cook the green beans, tossing, until tender, 4-5 minutes. Transfer to a plate.

When the carrot has 5 minutes cook time remaining, return the frying pan to a high heat with a drizzle of olive oil. Cook the beef mince, breaking it up with a spoon, until just browned, 3-4 minutes.

Add the Sri Lankan spice blend, tomato paste (see ingredients) and remaining garlic to the beef and cook until fragrant, 1 minute. Reduce the heat to medium, then add the light coconut milk and beef-style stock powder and stir to combine.

Add the roasted carrot, the green beans and baby spinach leaves to the curry and cook until slightly thickened, 1-2 minutes. Season with salt and pepper. TIP: Add a splash of water if the curry is too thick!