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Spicy Beef Curry with Cauliflower Rice

This clever recipe makes rice out of cauliflower so you can keep the carbs to a minimum this winter.


  • 500g beef steak cut into chunks

  • 2 cups cauliflower florets

  • ¼ cup chickpeas

  • 2 garlic cloves crushed

  • 1 medium onion diced

  • 2 cm piece of ginger grated

  • 2 beef stocks

  • 2 cups boiling water

  • 4 tsp ground cumin

  • 2 tsp ground turmeric

  • 2 tsp poppy seeds

  • 2 tsp mustard

  • 2 tsp sliced fresh chilli

  • 3 tsp ghee


  • 1.

    In a saucepan melt the ghee, adding onions, garlic and ginger when melted. Cook for around 2 minutes then add beef and brown slightly. Crumble the stock cubes into the boiling water adding cumin, turmeric, poppy seeds, mustard and chilli. Stir until stock cubes are dissolved then add to meat mixture. Allow to boil then turn down to a low simmer and cover. Cook on a low simmer for 2- 3 hours or until meat is tender, stirring every half hour. If your curry needs thickening simply turn the heat slightly up and it will thicken naturally.

  • 2.

    Grate or food process the cauliflower florets until they are around the size of a piece of rice.  Heat oil in a fry pan, add cauliflower and cook for 5 minutes, or until it starts to brown. Place curry and cauliflower rice in serving bowls and enjoy!


16 grams of carbs per serve.

For more information on the New Atkins program visit

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