zoom Hot & spicy been & aubergine curry

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    Hot & spicy been & aubergine curry

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    Hot & spicy been & aubergine curry

    • Preparation time: 10 minutes
    • Cooking time: 30 minutes
    • Total time: 40 minutes 40 minutes

    Serves: 4


    1 tbsp vegetable oil
    300g pack Essential 20 British Beef Meatballs
    3 onions, thinly sliced
    2 medium aubergines, cut into small chunks
    2 green peppers, thinly sliced
    180g jar Cooks’ Ingredients Gujarati Paste
    300ml beef stock
    ½ x 28g pack coriander, chopped
    300g brown basmati rice


    1. Heat 1 tsp of the oil in a frying pan. Add the meatballs and fry gently for about 4-5 minutes, shaking the pan frequently, until browned.
    Tip into a large saucepan.

    2. Add the onions to the frying pan and fry for about 8 minutes, until golden. Transfer to the pan with the meatballs. Finally, heat the remaining 2 tsp oil in the frying pan and fry the aubergines and peppers for about 8 minutes, until golden. Transfer to the saucepan.

    3. Add the Gujarati paste, stock and two-thirds of the coriander, then heat gently for 10 minutes until the sauce has thickened. Meanwhile, cook the rice according to pack instructions. Scatter the remaining coriander over the curry. Serve with the rice.

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    Cook’s tip

    This is quite a fiery curry which you can make milder by using just half the jar of Gujarati paste and using up the rest to spice up a dhal or vegetable soup. Alternatively, serve with a cooling homemade raita, made by mixing together Greek yogurt, finely diced cucumber, finely chopped mint and a squeeze of lime.


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