Name: Beef and potato curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 1/4 cup vegetable oil; 350 gram eggplant, cut into 2cm pieces; 2 brown onions, cut into thick wedges; 1 carrot, halved lengthwise, thickly sliced diagonally; 2 clove garlic, crushed; 400 gram beef blade steak, cut into 2cm pieces; 1/3 cup korma curry paste; 400 gram chat (baby) potatoes, halved; 400 gram can diced tomatoes; cooked rice, to serve; cucumber matchsticks, to serve; small coriander sprigs, to serve

Beef and potato curry

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Serves 4

Prep

15M

Cook

30M

Total

45M

Ingredients

1/4 cup vegetable oil

350 gram eggplant, cut into 2cm pieces

2 brown onions, cut into thick wedges

1 carrot, halved lengthwise, thickly sliced diagonally

2 clove garlic, crushed

400 gram beef blade steak, cut into 2cm pieces

1/3 cup korma curry paste

400 gram chat (baby) potatoes, halved

400 gram can diced tomatoes

cooked rice, to serve

cucumber matchsticks, to serve

small coriander sprigs, to serve

Method

1.Heat oil in a saucepan over high heat. Add eggplant; cook and stir for 5 minutes or until browned. Using a slotted spoon, transfer eggplant to paper towels.

2.Add onion, carrot and garlic to same pan over high heat; cook and stir for 2 minutes or until almost soft. Add beef; cook, stirring occasionally, for 5 minutes or until starting to brown. Add curry paste; cook and stir for 1 minute or until fragrant.

3.Stir in potato, tomato and 1 cup water; cover. Bring to the boil. Reduce heat to moderate; simmer, stirring occasionally, for 15 minutes or until potato is tender. Stir in eggplant. Serve curry with rice, cucumber and coriander.

Make ahead: Cook curry up to 2 days ahead. Cover, then refrigerate. Add a little water when reheating, if needed.
Note

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