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Rogan Josh Curry Paste
Beef Stock Paste
Halve the pepper and discard the core and seeds. Slice into thin strips. Trim and thinly slice the spring onion, keep the white and green parts separate. Peel and grate the garlic (or use a garlic press).
Heat a drizzle of oil in a frying pan on high heat. Add the pepper slices, season with salt and pepper and stir-fry until charred and slightly softened, 5-7 mins. TIP: Don't stir too much, to allow the peppers to colour.
While the peppers are charring, cut the cauliflower into quarters and grate on the coarse side of your grater. TIP: If you have a food processor, you could use that instead to make your cauliflower rice, just don't blend it too much or it won't have any texture. Once the peppers are charred, transfer to a plate and pop your pan back on medium-high heat.
Add the beef mince and cook until browned, 5-6 mins. Use a wooden spoon to break it up as it cooks. IMPORTANT: Wash your hands after handling raw meat. Once browned, add the rogan josh curry paste and half the garlic. Stir together and cook for 1 minute. Pour in the tomato passata and the water (see ingredients for amount). Stir in the beef stock paste and sugar (see ingredients for amount), along with the charred peppers, bring to the boil and simmer until the mixture has thickened, 6-8 mins.
Meanwhile, heat a drizzle of oil in another frying pan on medium-high heat. Once hot, add the remaining garlic and whites of the spring onion. Fry until fragrant, 1-2 mins. Add the cauliflower, season with salt and pepper and stir-fry until tender and piping hot, 3-4 mins. Remove the pan from the heat. Taste and add more salt and pepper if you feel it needs it.
Stir the spinach into the beef mixture a handful at a time until wilted, 2-3 mins. Taste and beef and add salt and pepper if you feel it needs it. Serve the cauli rice with the beef rogan josh curry spooned on top and the greens of the spring onion sprinkled over. Enjoy!