Curried aubergine with bavette

1 of 5-a-day aubergine bavette curry fibre folate iron summer

N/A

Source

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 , cut into small cubes

60g creamed coconut

2 naans breads

10g butter

300g leftover cooked bavette steak , thinly sliced

50g flaked almonds , toasted

50g pomegranate seeds

natural yogurt and mango chutney, to serve (optional)

Method

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.

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.

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.

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.