Step 1

Heat the oil in a large saucepan over medium-high heat. Add half the beef and cook, stirring, for 3-4 minutes or until brown. Transfer to a heatproof bowl. Repeat with the remaining beef.

Step 2

Reduce heat to medium-low. Add the onion and cook, stirring, for 10 minutes or until soft and brown. Add the garlic, ginger, cumin, coriander, turmeric, cardamom and cayenne pepper, and cook for 1 minute or until aromatic.

Step 3

Add the beef, tomato and stock. Bring to the boil. Reduce heat to low and cook, covered, stirring occasionally, for 30 minutes or until beef is tender.

Step 4

Add carrot and cook for 20 minutes or until tender. Add beans and cauliflower and cook for 10 minutes or until tender.

Step 5

Meanwhile, cook the rice in a large saucepan of boiling water following packet directions or until tender.

Step 6

Divide the rice among serving bowls. Top with curry and a dollop of yoghurt. Season with pepper and serve.