Curried aubergine with bavette

Tuesday, 30 May 2017 - 11:51 | Views - 604

Ingredients

2 tbsp vegetable oil

2 banana shallots, thinly sliced

2 garlic cloves, finely chopped

2 tsp coriander seeds

2 tsp cumin seeds

1 tsp turmeric

2 tsp garam masala

2 aubergines

2 naans breads

10g butter

300g leftover cooked bavette steak, thinly sliced

50g flaked almonds, toasted

Prep: 10 MINS
Cook: 25 MINS

Method

1)Heat the oil in a sauté pan with a lid over a medium heat.

Add the shallots and cook for 8 mins, stirring occasionally, until softened.

Stir in the garlic and cook for 1 min more, then add the spices.

Cook for a further 30 secs until fragrant.

2)Tip in the aubergine and give everything a good stir to coat in the spice mix.

Add the creamed coconut, a pinch of salt and 500ml boiling water.

Break down the creamed coconut with the back of a wooden spoon, then put the lid on and cook for 15 mins until the aubergine is tender.

3)Meanwhile, heat oven to 180C/160C fan/gas 4.

Dot the butter over the naans, wrap the leftover bavette in a foil parcel, then put them both on a large baking tray to warm through for 5 mins.

Tear the naans into pieces.

4)Taste the aubergine for seasoning, then pile up the bavette in the middle of the curry.

Sprinkle over the almonds, pomegranate seeds, and a dollop of yogurt and mango chutney, if using.

Serve from the pan in the middle of the table with the naan on the side for scooping.

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