Place the beef and half the curry paste into a large snap lock bag or glass bowl. Turn to coat. Heat half the oil in a large saucepan over medium heat. Cook the beef for 4-5 minutes, turning occasionally, or until browned. Set aside on a plate.
Heat the remaining oil in the same pan over medium heat. Add the garlic, onion and ginger and cook for 2-3 minutes. Stir in the remaining curry paste.
Add the stock and coconut milk to the pan. Return beef to pan. Cook for 1 hour or until meat is tender.
Add lentils, green split peas and cauliflower to pan, cook for a further 35 minutes or until beef and vegetables are tender. Stir through peas and spinach, cook for a further 5 minutes.
Divide curry between bowls. Serve with yoghurt, lemon wedges, coriander and roti.
Tips
Chuck steak will also work well in this recipe.
Use any curry paste of your choice – tikka masala, rogan josh or even red or green curry paste.
You could substitute yoghurt for the coconut milk if desired – stir through at the end of the cooking.
