Curried aubergine with bavette recipe | Good Food

Curried aubergine with bavette

2 tbsp vegetable oil
2 banana shallots
thinly sliced
2 garlic cloves
finely chopped
2 tsp coriander seeds
2 tsp cumin seeds
1 tsp turmeric
2 tsp garam masala
2 aubergines
cut into small cubes
60g creamed coconut
2 naans
breads
10g butter
300g leftover cooked bavette steak
thinly sliced
50g flaked almonds
toasted
50g pomegranate seeds
natural yogurt
and mango chutney, to serve (optional)

Method

step 1
Heat the oil in a sauté pan with a lid over a medium heat. Add the shallots and cook for 8 mins, stirring occasionally, until softened. Stir in the garlic and cook for 1 min more, then add the spices. Cook for a further 30 secs until fragrant.
step 2
Tip in the aubergine and give everything a good stir to coat in the spice mix. Add the creamed coconut, a pinch of salt and 500ml boiling water. Break down the creamed coconut with the back of a wooden spoon, then put the lid on and cook for 15 mins until the aubergine is tender.
step 3
Meanwhile, heat oven to 180C/160C fan/gas 4. Dot the butter over the naans, wrap the leftover bavette in a foil parcel, then put them both on a large baking tray to warm through for 5 mins. Tear the naans into pieces.
step 4
Taste the aubergine for seasoning, then pile up the bavette in the middle of the curry. Sprinkle over the almonds, pomegranate seeds, and a dollop of yogurt and mango chutney, if using. Serve from the pan in the middle of the table with the naan on the side for scooping.