Zingy Beef & Aubergine Curry
By Morrisons
Published on 30 March 2026
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 acts like a sponge, soaking up the zingy citrus and spice, while the chillies and bay leaves add layers of aromatic heat.Time and servings
1 hr 10 minsTotal time
4Servings
15 minsPrep time
55 minsCooking time
Ingredients
- 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
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.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.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.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.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.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.