Beef and aubergine curry
If you can't face giving up your Friday night curry, you don't have to - just cook your own! 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.
Ingredients
Serves 2
Per portion: 430kcal, 34g protein, 25g fat, 15g carbohydrate
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
Per portion: 430kcal, 34g protein, 25g fat, 15g carbohydrate
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
Method
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.
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