Beef & Eggplant Curry

Serves 4, 367 calories per serve

INGREDIENTS:

• 1 tablespoon olive oil
• 640g stewing beef, diced
• 1 onion, chopped
• 3 tablespoons curry paste
• 400g can diced tomato
• 1 large eggplant, diced
• 50g baby spinach leaves
• 2 tablespoons chopped coriander

TOPPINGS:

• 2 tomatoes, finely diced
• ½ red onion, finely diced
• 2 tablespoons lemon juice

METHOD:

1. Heat the oil in a large saucepan over medium/high heat.
2. Brown the meat in batches and set aside.
3. Add the onion and cook for 5 minutes or until softening, then add the curry paste and cook for 1 minute or until fragrant.
4. Add the tomatoes with half a cup of water and the beef and bring to a simmer.
5. Cover and simmer for 45 minutes or until the beef is tender.
6. Add the eggplant and cook for a further 20 minutes or until it is very tender.
7. Stir the spinach through.
8. Combine all topping ingredients and serve with the curry.
9. Sprinkle with chopped coriander. Serve with Cauliflower Rice.

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