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 tablespoons ghee or vegetable oil; 1 onion large, peeled and finely chopped; 4 cloves garlic crushed; 2 tablespoons ground cumin; 2 tablespoons yellow mustard seeds; 1 tablespoon Garam Masala; 1 tablespoon ground turmeric; 1 teaspoon chilli powder; 8 fresh curry leaves; 2 1/4 pounds chuck steak trimmed, diced; 2 cups beef stock; 2 cinnamon sticks; 3/4 pound butternut squash seeded, peeled, cubed; 1 eggplant small, cut into small cubes; 1/2 cup half and half; 1 tablespoon cilantro leaves; basmati rice steamed, to serve; plain yogurt to serve

Servings: persons

3 tablespoons ghee or vegetable oil
1 onion large, peeled and finely chopped
4 cloves garlic crushed
2 tablespoons ground cumin
2 tablespoons yellow mustard seeds
1 tablespoon Garam Masala
1 tablespoon ground turmeric
1 teaspoon chilli powder
8 fresh curry leaves
2 1/4 pounds chuck steak trimmed, diced
2 cups beef stock
2 cinnamon sticks
3/4 pound butternut squash seeded, peeled, cubed
1 eggplant small, cut into small cubes
1/2 cup half and half
1 tablespoon cilantro leaves
basmati rice steamed, to serve
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 tablespoons ghee or vegetable oil, 1 onion large, peeled and finely chopped, 4 cloves garlic crushed, 2 tablespoons 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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