• Boil the kettle. Half-fill a medium saucepan with boiling water. Add basmati rice and a pinch of salt and cook, uncovered, over high heat until tender,
12 minutes. Drain and set aside. 
• Meanwhile, thinly slice carrot into rounds. Slice lemon into wedges.
• Place cauliflowerflorets on a microwave-safe plate with a splash of water. Cover with damp paper towel. Microwave on high for 3 minutes.

• Discard any liquid from beef strips packaging. 
• In a large frying pan, heat a drizzle of olive oil over high heat.
• When oil is hot, cook beef strips in batches, tossing, until browned and 
cooked through, 1-2 minutes. Transfer to a plate and season with salt
and pepper.

• Return the frying pan to medium-high heat with a drizzle of olive oil. Drain excess water from cauliflower, then add to the pan along with carrot. 
Cook until softened and browned, 4-5 minutes.
• Add chermoula spice blend and tomato paste and cook until fragrant, 1 minute.
• Add coconut milk, chicken-style stock powder and the water, stirring, until slightly thickened, 2-3 minutes.
• Remove pan from heat, then stir through baby leaves and cooked beef until wilted and combined, 1 minute. Add a generous squeeze of lemon juice and season to taste. 

• Divide rapid rice between bowls. 
• Top with spiced beef and cauliflower curry.
• Tear over coriander and serve with any remaining lemon wedges. Enjoy!