Name: Curried aubergine with bavette
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 2 tbsp vegetable oil; 2 banana shallots thinly sliced; 2 garlic cloves finely chopped; 2 tsp coriander seeds; 2 tsp cumin seeds; 1 tsp turmeric; 2 tsp garam masala; 2 aubergines cut into small cubes; 60g creamed coconut; 2 naans breads; 10g butter; 300g leftover cooked bavette steak thinly sliced; 50g flaked almonds toasted; 50g pomegranate seeds; natural yogurt and mango chutney, to serve (optional)

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Curried aubergine with bavette

Curried aubergine with bavette

Sophie Godwin – Cookery writer

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Serves 4

Easy

Prep: 10 mins

Cook: 25 mins

A star rating of 4.5 out of 5.2 ratingsRate

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

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Ingredients

Nutrition

Units:

MetricUS

2 tbsp vegetable oil
2 banana shallots

thinly sliced
2 garlic cloves

finely chopped
2 tsp coriander seeds
2 tsp cumin seeds
1 tsp turmeric
2 tsp garam masala
2 aubergines

cut into small cubes
60g creamed coconut
2 naans

breads
10g butter
300g leftover cooked bavette steak

thinly sliced
50g flaked almonds

toasted
50g pomegranate seeds
natural yogurt

and mango chutney, to serve (optional)

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Nutrition: per serving

kcal630
fat41g
saturates16g
carbs29g
sugars10g
fibre8g
protein32g
salt0.5g

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.

Recipe from Good Food magazine, July 2016

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A star rating of 4.5 out of 5.2 ratings

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