Curried aubergine with bavette

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

  • Prep:10 mins
    Cook:25 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 630
  • fat 41g
  • saturates 16g
  • carbs 29g
  • sugars 10g
  • fibre 8g
  • protein 32g
  • salt 0.5g

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 naan 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)

Method

  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.

  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.

  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.

  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.