Pat beef pieces dry, then season with salt and pepper. In a heavy large, or cast iron skillet, over medium-high heat, melt butter and then add seasoned beef pieces. Brown meat on all sides about 5 minutes and then transfer to a plate and set aside.
Add olive oil to skillet, once melted, then add onion, and sauté until onion is tender and transparent. Add the garlic, and beef back into the skillet. Sauté the garlic for about a minute.
In a small bowl, mix together the spices, then add to the skillet and coat the beef with the spices, simmer for a minute. Add the bay leaf, diced tomatoes, coconut milk, salt and red pepper flakes. Turn the temperature to a low simmer, cover and cook for about 1 hour and half, stirring every now and then. Add squash.
Add squash and cook for 5 minutes, then add cauliflower and kale, simmer for 15-20 minutes until tender with lid partially on.
Taste and adjust seasonings, and add more salt and pepper if needed. Serve with rice, potatoes or enjoy on its own with Naan bread.
