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Beef, potato & eggplant curry

Method

  • Put the coconut cream and curry paste in a heavy-bottomed pot. Mix well and simmer to reduce by one-third, whisking. Remove from heat.
  • In another pot, just seal the beef on all sides in a layer of hot oil. Remove.
  • Then add a little fresh oil to the pot, if needed, and gently sauté the onion, garlic and ginger until tender, regularly stirring and scraping the bottom as you do so.
  • Add the potatoes, zucchini, eggplant and mushrooms with a little more oil. Stir until the vegies are well coated with oil.
  • Then add 2 cups stock, the tomatoes, sugar, soy, lemon juice and peanut butter with the coconut mixture. Mix well and bring to the boil.
  • Turn the heat right down, return the beef and gently simmer for about 45 mins until the meat is tender, adding more stock as needed. Taste for seasoning.
  • Mix in the coriander and serve on a generous amount of steamed rice with a dollop of yoghurt on top.
  • BUDGET EATS – approx. $3.66 per person

Ingredients

  • 400 ml can coconut cream
  • 1-2 heaped tbsp Indian curry paste
  • vegetable oil
  • 600 gm stewing steak, cubed
  • 1 large onion, chopped
  • 2 large garlic cloves, crushed
  • 1 good knob ginger, grated
  • 6 chats (baby potatoes), peeled & cut into chunks
  • 2 zucchini, cut into chunks
  • 1 medium eggplant, cut into chunks
  • 6 button mushrooms, quartered
  • 2-3 cups chicken stock
  • ½ can diced tomatoes
  • 1 tspn sugar
  • 2 tbsp soy sauce
  • juice of ½ lemon
  • 2 tbsp crunchy peanut butter
  • 2 tbsp coarsely chopped fresh coriander
  • plain yoghurt

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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