[Superquick] NZ Spiced Beef & Cauliflower Coconut Curry

• Meanwhile, thinly slice carrot into rounds. Slice lemon into wedges.
• Place cauliflower florets on a microwave-safe plate with a splash of water. Cover with damp paper towel. Microwave on high for 3 minutes.
• Discard any liquid from beef strips packaging. In a large frying pan, heat a drizzle of olive oil over high heat.
• When oil is hot, cook beef strips in batches, tossing, until browned and cooked through, 1-2 minutes. Transfer to a plate and season with salt and pepper.

TIP: Cooking the meat in batches over a high heat helps keep it tender.

• Return frying pan to medium-high heat with a drizzle of olive oil. Drain excess water from cauliflower, add to pan with carrot and cook, until softened and browned, 4-5 minutes.
• Add chermoula spice blend and tomato paste and cook until fragrant, 1 minute.
• Add coconut milk, chicken-style stock powder and the water, stirring, until slightly thickened, 2-3 minutes.
• Remove pan from heat and stir through baby spinach leaves and cooked beef until wilted and combined, 1 minute. Add a generous squeeze of lemon juice and season to taste.