1.2 kg beef cheeks, cut into 1-inch cubes
3 tablespoons curry powder
2 teaspoons ground turmeric
1 pinch cayenne pepper (optional)
1 tablespoon coconut sugar
4 tablespoons coconut oil
4 Asian shallots (spring onions), cut into 1 cm slices
1 carrot, chopped
5 garlic cloves, sliced
4 cm piece ginger, finely chopped
650 ml beef, chicken stock or water
3 tablespoons fish sauce
300 ml coconut cream
1 large handful water spinach leaves
1 large handful Vietnamese mint
Cooked cauliflower rice, to serve
Fresh lime, to serve

Preheat the oven to 160C. Combine the beef cheeks, curry powder, turmeric, cayenne pepper, and coconut sugar in a bowl and season with salt and pepper. Toss the ingredients together to combine and leave to marinate in the fridge for 15 minutes.
Heat the 2 tablespoons of coconut oil in a large ovenproof pan or casserole dish over medium-high heat. Add the shallots, carrots and cook for 4 minutes until slightly softened, then add the ginger and garlic and cook for a further 1 minute until the garlic starts to colour and is fragrant. Remove from the pan.
Wipe the pan clean and return it to a medium-high heat with the remaining oil. When the oil is hot, add the marinated beef in batches, and cook until well browned. Return all the meat and the cooked garlic, shallots and ginger back to the pan and pour in the stock and fish sauce. Bring to a simmer then cover and transfer to the oven. Cook for 2½ hours, or until the meat is tender. Add the coconut milk to the curry and cook for a further 5 minutes before serving. Season with more salt and pepper if needed and fold in the water spinach.
Garnish the curry with some Vietnamese mint leaves, and serve with cauliflower rice and lime on the side.
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