Beef and aubergine curry
This dish is so simple and uses fillet steak instead of braising steak, so you don't need long, slow cooking.
Serve with basmati rice or naan bread.
Prep time: 10 mins
Cooking time: 30 mins
Total time: 40 mins
Ingredients (Serves 2)
- 1 tbsp sunflower oil
- 1 small onion, peeled and sliced
- 3 baby aubergines, cut into thin wedges
- 250g fillet steak, cut into bite-sized pieces
- 4 tbsp tikka curry paste
- 2 tomatoes, quartered
- 150g carton low-fat Greek yoghurt
- Handful of fresh coriander, chopped
Heat the oil in a large pan. Add the onion and cook for 2 minutes until softened. Add the aubergines, cover with a lid and cook over a medium heat for 15 minutes, until cooked through.
Turn up the heat, add the beef and cook until browned all over. Stir the tikka paste and tomatoes into the beef and aubergines, and cook for about 5 minutes on a medium heat.
Turn down the heat and stir in the yoghurt. Cook gently for a couple of minutes to heat through, then stir in the coriander and serve.