Add the garlic, ginger and finely chopped red chilli to a food processor and blitz to a paste. Heat the olive oil in a large saucepan and cook the onion for 2-3 minutes, then add the paste for 3-4 minutes, until really fragrant. Add the spices and stir in well. Cook for 1 minute.
Add the beef and, using tongs, brown all over for 4-5 minutes, until the pieces develop a really nice coating with the paste. Pour in the chopped tomatoes, stock and light brown soft sugar and bring to the boil. Turn down the heat, cover and simmer for 1 hour, then remove the lid and simmer for 30 minutes, until the beef is tender.
Meanwhile, cook the rice according to pack instructions. Add the broccoli and coconut cream to the curry for the last 5 mins, then serve with the rice. Sprinkle with the finely sliced red chilli and coriander.