- 2 tbsp vegetable oil
- 2 banana shallots, thinly sliced
- 2 garlic cloves, finely chopped
- 2 tsp coriander seeds
The small, creamy brown seeds of the coriander plant give dishes a warm, aromatic and slightly…
- 2 tsp cumin seeds
- 1 tsp turmeric
Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…
- 2 tsp garam masala
Meaning 'warming spice mix', garam masala is the main spice blend used in North Indian…
- 2 aubergines, cut into small cubes
Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…
- 60g creamed coconut
- 2 naans breads
- 10g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 300g leftover cooked bavette steak, thinly sliced
- 50g flaked almonds, toasted
- 50g pomegranate seeds
- natural yogurt and mango chutney, to serve (optional)
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.