Ingredients & Mise en plus
For the Curry
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1 Large Eggplant, cut into 1 inch cubes.
500g of Chuck Beef, cut into 1 inch cubes.
1 Bunch Of Coriander, stalks finely sliced and leaves put to the side separately for garnishing.
2 Cups of Vegetable Stock.
600ml of Coconut Cream.
1 Portion of my Spice Blend, or 1.5 Tablespoons of your favourite Curry Powder.
4 Garlic Cloves, minced.
1 Brown Onion, diced.
1 Tbs of Sugar.
For The Garlic Rice
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2 cloves of garlic, finely sliced.
1.5 Cups of any white rice, I had jasmine handy.
1 tsp of Butter.
1/2 tsp of Olive Oil.
1 big pinch of salt.
Recipe
For the Curry
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In A large saucepan or stock pot over a high heat, add a good glug of oil to just cover the bottom of the pot. Once heated you can add your beef, salt and pepper and sear off each side of the beef. Then remove from the heat and place in a bowl to the side.
Reduce the heat, then straight into the same pot add your onions and a pinch of salt and sweat them out till translucent. Once the onions have become translucent you can go ahead and add your garlic, fry for 1 minute or until fragrant. then the same with your spices. After you have cooked out your spices for 1 minute deglaze your pan right away with your veggie stock to prevent burning.
Now its time to add back the Beef, chuck in the eggplant, coriander stalks, your Tbs of sugar and top it off with your coconut cream. Bring that to a full rolling boil on a high heat for 5 minutes, or till you’ve noticed the eggplant just start to breakdown.
Now you’ve done that you can go ahead and move it to your smallest element on a low heat, chuck in your coriander stalks, 1 tsp of salt (give or take) and allow to simmer for 45 minutes to an hour (or till your beef is cooked to perfection) making sure to stir regularly (TIP: when stirring the curry make sure to break up the chunks of eggplant with the back of your spoon against the side of the pot)
For The Garlic Rice
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In your rice cooker or pot heat up your butter and olive oil, Pop your Garlic in the pot and fry the off for 1 minute. Add your rice, salt and water to the cooking instructions on the rice packet for the absorption method then let stand to the side covered for 15 whole minutes. DONT lift the lid to check, I know it’s tempting!! fluff with a fork, check for seasoning and leave covered to keep warm for serving.
And Enjoy
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