This month, brings the end to summer. The days will be getting shorter, quicker, and there will soon be a nip in the air in the early mornings and evenings.
Most of the delicious summer produce that we’ve been enjoying, is also on its way out, so make the most of the last of the season.
I’ve done just that, by making a brinjal (eggplant) dish.
This is the largest brinjal that I’ve ever bought! It just looked so beautiful, so round, and so delicious, that I decided to use it all up in one dish.
I do love a good curry! Yes, it is H-O-T out there…but, if you need a delicious 1-Pot meal to cool you down, then this is it! I recently purchased a HUGE round brinjal (eggplant), and wondered how I was going to cook it. I could have baked it. I could have stir fried it, or I could even have grilled it. However, I knew just how delicious it would taste in a pot!
How would you have cooked this huge brinjal?
GF-Chopstix Style Beef & Brinjal Curry
(gluten-free, egg free, dairy free, soy free, nut free, corn free, allergy friendly)
Servings: 4 – 6
Prep time: 30 minutes
Cooking time: 40 – 50 minutes
- 500g of beef, cubed
- 1 large potato (600g), peeled and diced
- 1 large brinjal, diced [not to worry if you cannot find one this big – any size will do]
- 2 fresh garlic cloves, peeled and chopped
- a knob of fresh ginger, peeled and chopped
- Sea salt, as per your preference
- Tomato sauce, 450g (fresh or tinned)
- 1 Tablespoon of curry paste
- A pinch of sugar
- 1 teaspoon of turmeric powder *
- 1 1/2 cups of beef stock, liquid
- 3 cups of filtered water
- 2 Tablespoons of cooking oil
- 1 cup of coconut milk (optional)
- Rinse the beef under running water, and cut into cubes
- In a large pot (I used a pressure cooker), pour 2 tablespoons of cooking oil
- Gently fry the ginger and garlic until soft, on medium-low heat for about two minutes
- Once soft and shiny, add the beef
- Fry for about five to eight minutes, until browned, on medium heat
- Next, add the curry paste, turmeric powder, sea salt, curry paste and tomato sauce
- Whilst this is simmering, on low heat, (for about 3-5 minutes) wash, peel and chop up the vegetables
- Add the beef stock to the pot, and bring to a boil
- Gently add the chopped potato and stir
- Now, add the brinjal (the one I used filled up the entire pot!)
- Gently stir, and place the lid on
- Simmer on low heat for 15 minutes
- Remove the lid and carefully check to see that the potatoes are soft
- At this stage, you could gently stir in coconut milk
- Place into a serving dish and enjoy!
- Sprinkle dessicated coconut over bowl, if you wish
* A note about turmeric – it can have adverse side-effects for some, so please always check with a health professional before consuming.
This is my take on a brinjal curry. I know that it is not an authentic Indian Curry, but it was still lekker!