“Simple, quick to cook curry. Serve with rice and a salad of tomatoes, coriander and chilli dressed with a balsamic vinegar dressing.”
READY IN:
25mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Cut the meat into thin strips.
  2. Halve the aubergines lengthways.
  3. Blanch the green beans in boiling water for a couple of minutes. Drain.
  4. Skin and chop the tomatoes.
  5. Heat the wok, add the onion, garlic and spices and stir fry for 5 minutes.
  6. Turn up the heat to as hot as possible before adding the meat and stir fry for 2 minutes.
  7. Add the aubergines and stir fry for 2 minutes.
  8. Add beans, tomatoes and 4 tbsp water, cook for 5 minutes on a low heat.
  9. Stir in 2 tbsp of the chopped coriander.
  10. Serve with rice and salad and with the remaining coriander sprinkled on top.

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