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Hot & spicy been & aubergine curry
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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.
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.
Typical values per serving:
high in protein/2 of your 5 a day/source of fibre/low in saturated fat
This recipe was first published in Tue Jul 28 08:31:00 BST 2020.
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