Curried aubergine with bavette

Curried aubergine with bavette

  • Rating: 5 out of 5.2 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Creamy coconut and lightly spiced aubergine work wonderfully with bavette steak. Feel free to swap the naan for rice or even homemade poppadums

Nutrition: per serving
NutrientUnit
kcal630
fat41g
saturates16g
carbs29g
sugars10g
fibre8g
protein32g
salt0.5g
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Ingredients

Method

  • STEP 1

    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.

  • STEP 2

    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.

  • STEP 3

    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.

  • STEP 4

    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.

Goes well with

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    Rating: 5 out of 5.2 ratings
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