Beef And Potato Curry
11 ingredients
3 steps
Ingredients
- 1/4 cup vegetable oil
- 12 oz eggplant, cut into 3/4-inch pieces
- 2 None onions, cut into thick wedges
- 1 None carrot, peeled, halved lengthwise, thickly sliced diagonally
- 2 cloves garlic, crushed
- 14 oz beef sirloin steak, cut into 3/4-inch pieces
- 1/3 cup korma curry paste
- 14 oz baby potatoes, halved
- 1 can (14 oz) diced tomatoes
- None None Cooked rice, to serve
- None None Cucumber matchsticks and small cilantro sprigs, to serve
Directions
-
1Heat oil in a large skillet on high heat. Add eggplant and cook, stirring, for 5 mins or until browned. Using a slotted spoon, transfer eggplant to paper towels to drain.
-
2Add the onion, carrot and garlic to the same pan on high heat. Cook, stirring, for 2 mins or until almost soft. Add the beef and cook, stirring occasionally, for 5 mins or until starting to brown. Add the curry paste and cook, stirring for 1 min or until fragrant.
-
3Stir in the potato, tomato and 1 cup water and cover. Bring to a boil. Reduce the heat to medium; simmer, stirring occasionally, for 15 mins or until the potato is tender. Stir in the eggplant. Top the curry with cucumber and cilantro. Serve with rice.
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