Beef Curry With Eggplant Recipe

Name: Beef Curry With Eggplant
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tbsp ghee or vegetable oil; 1 None large onion, peeled and finely chopped; 4 cloves garlic, crushed; 2 tbsp ground cumin; 2 tbsp yellow mustard seeds; 1 tbsp garam masala; 1 tbsp ground turmeric; 1 tsp chilli powder; 8 None fresh curry leaves; 2 1/4 lbs chuck steak, trimmed, diced; 2 cups beef stock; 2 None cinnamon sticks; 3/4 lbs butternut squash, seeded, peeled, cubed; 1 None small eggplant, cut into small cubes; 1/2 cup half and half; 1 tbsp cilantro leaves; None None steamed basmati rice, to serve; None None plain yogurt, to serve

Servings: persons

3 tbsp ghee or vegetable oil
1 None large onion, peeled and finely chopped
4 cloves garlic, crushed
2 tbsp ground cumin
2 tbsp yellow mustard seeds
1 tbsp garam masala
1 tbsp ground turmeric
1 tsp chilli powder
8 None fresh curry leaves
2 1/4 lbs chuck steak, trimmed, diced
2 cups beef stock
2 None cinnamon sticks
3/4 lbs butternut squash, seeded, peeled, cubed
1 None small eggplant, cut into small cubes
1/2 cup half and half
1 tbsp cilantro leaves
None None steamed basmati rice, to serve
None None plain yogurt, to serve

1
Heat the ghee or oil in a large saucepan over a medium heat. Saute the onion and garlic for 4-5 mins, until the onion is soft. Add the ground spices and curry leaves and cook, stirring, for 1 min. Brown the meat in the pan, in 3 batches, for 4-5 mins each, stirring to coat in the spices. Return all the meat to the pan, add the stock and cinnamon sticks, then bring to a boil. Reduce the heat to low and simmer, covered, for 1 hour 15 mins. Remove the lid and cook for 10 more mins, until the meat is tender. Add the squash and the eggplant and cook, covered, for 10-15 mins, until the vegetables are just tender. Stir in the half and half, then sprinkle with the cilantro. Serve with steamed rice and yogurt.

1637

kcal

Calories

132

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 3 tbsp ghee or vegetable oil, 1 None large onion, peeled and finely chopped, 4 cloves garlic, crushed, 2 tbsp ground cumin, and more.

Yes, Beef Curry With Eggplant falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Beef Curry With Eggplant

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