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  • Recipes
  • Zingy Beef & Aubergine Curry
beef and aubergine curry with chillies and bayleaf garnish

By Morrisons
Try this easy Beef & Aubergine Curry recipe that uses some of our newly Price Cut ingredients with 1000’s of freshly cut prices this spring. This curry dish is a fantastic way to elevate lean diced beef. The aubergine…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

15 total
  • 500g lean diced beef
  • 1 large purple aubergine, cut into 2cm cubes
  • 1 large onion, finely sliced
  • 2 garlic cloves, minced
  • 1 thumb-sized piece of ginger, grated
  • 1 red chilli, deseeded and sliced
  • 1 green chilli, deseeded and sliced
  • 400g tin chopped tomatoes
  • 400ml beef stock (made with 1 Oxo cube)
  • 1 lime, juiced
  • 2 tbsp medium curry powder (or Madras for more kick)
  • 2-3 bay leaves
  • 1 tbsp vegetable oil
  • Basmati microwave rice, optional to serve
  • naan bread, optional to serve

Method

6 steps

  1. Step 1

    Heat the oil in a large, deep pan or casserole pot over high heat. Add the lean diced beef in batches and sear until browned all over. Remove the beef and set aside on a plate.

  2. Step 2

    Turn the heat down to medium. In the same pan, add the onion and purple aubergine cubes. Cook for 8-10 minutes, stirring occasionally, until the aubergine has softened and browned slightly. Stir in the garlic, ginger, red and green chillies, and bay leaves for the final 2 minutes.

  3. Step 3

    Sprinkle the curry powder over the vegetables and stir for 1 minute to release the aromas. Pour in the chopped tomatoes and the beef stock.

  4. Step 4

    Add the browned beef (and any juices from the plate) back into the pot. Bring to a boil, then turn the heat down to low. Cover with a lid and simmer gently for 45-50 minutes. The beef should be tender and the aubergine should have almost broken down into the sauce.

  5. Step 5

    Just before serving, stir through the lime juice. This cuts through the richness of the beef and makes the spices pop. Taste and add salt or pepper if needed.

  6. Step 6

    Serve in deep bowls over basmati rice or with warm naan bread. The bay leaves provide a lovely background fragrance, but remember to fish them out before eating! Expert Tip: If you have time, make this a day in advance. Like most curries, the zing and depth of flavour actually improve after a night in the fridge.