Place the ground coriander, cumin, mustard seeds, turmeric, chilli powder, cardomom and pepper in a small bowl and stir to mix well. Stir in 1 1/2 tablespoons of the vinegar to form a paste and set aside.
Heat half of the olive oil in an enamelled cast-iron casserole dish over medium heat, then add the beef and cook, stirring, for 3-4 minutes or until browned all over. Transfer to a heatproof bowl. Add the onion, garlic and ginger to the dish and cook, stirrnig, for 4 minutes or until softened and translucent. Add the spice paste and cook, stirring for 2 minutes or until fragrant, then stir in the remaining vinegar. Return the beef to the dish, add the tomato paste and stir to coat the beef in the spice and tomato paste. Add the stock and 1/2 cup of water and bring to the boil, then cover and simmer over low heat for 45-55 minutes or until the beef is tender.
Meanwhile, heat the remaining olive oil in a frying pan over medium heat, add the mushrooms and cook, stirring for 4-5 minutes or until browned all over. Transfer to the dish to cook with the beef; add a little water if a thinner sauce is preferred. When the beef is tender, stir in the spinach leaves until wilted.
Meanwhile, to make the cauliflower and broccoli 'rice', working in batches if necessary, place the cauliflower and broccoli in a food processor and process until finely chopped and resembling rice grains. About 10 minutes before serving the curry, heat a heavy-based non-stick frying pan over medium heat and spray with olive oil. Add the cauliflower and broccoli 'rice' and cook, stirring for 5 minutes or until warmed through. Cover and keep warm. Stir in the flaked almonds just before serving.
To make the relish, place the watercress, tomato, onion and coriander leaves in a bowl and mix to combine. Add the cumin seeds and lime juice to taste and mix to coat.
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|Serving Size: 1 Serving (730g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 237 (48%)|
|Amt Per Serving||% DV|
|Total Fat 26.4g||35 %|
|Saturated Fat 7.8g||39 %|
|Monounsaturated Fat 12.8g|
|Polyunsanturated Fat 2.5g|
|Cholesterol 87mg||27 %|
|Sodium 674.4mg||23 %|
|Potassium 2195.7mg||58 %|
|Total Carbohydrate 22.4g||7 %|
|Dietary Fiber 7.6g||31 %|
|Sugars, other 14.7g|
|Protein 45.8g||65 %|
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Calories per serving: 494
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