Spiced Beef With Aubergine

Simple, quick to cook curry. Serve with rice and a salad of tomatoes, coriander and chilli dressed with a balsamic vinegar dressing.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 2  tablespoons  sunflower oil
• 1  large onion, sliced
• 2  garlic cloves, crushed
• 4  teaspoons garam masala
• 1  teaspoon ground turmeric
• 450  g  sirloin steaks or 450  g lamb fillets
• 6  baby eggplants
• 175  g green beans
• 4  tomatoes
• 3  tablespoons  coriander, chopped

Directions

1. Cut the meat into thin strips.
2. Halve the aubergines lengthways.
3. Blanch the green beans in boiling water for a couple of minutes. Drain.
4. Skin and chop the tomatoes.
5. Heat the wok, add the onion, garlic and spices and stir fry for 5 minutes.
6. Turn up the heat to as hot as possible before adding the meat and stir fry for 2 minutes.
7. Add the aubergines and stir fry for 2 minutes.
8. Add beans, tomatoes and 4 tbsp water, cook for 5 minutes on a low heat.
9. Stir in 2 tbsp of the chopped coriander.
10. Serve with rice and salad and with the remaining coriander sprinkled on top.