Brinjal-and-beef mince curry
| Recipe By: | Phillippa Cheifitz |
| Serves: | 6 |
| Cooking Time: | 1 hour |
| Prep Time: | 15 minutes |
Ingredients
- 2-3 carrots, shredded
- lime pickle, for serving
- rice, steamed with a few cracked Cardamom pods for serving
- sea salt, to taste
- 20 g coriander, chopped
- 4 tbsp brown sugar
- 1-2 limes, plus extra for serving
- 1 x 400 ml can coconut cream
- 1 x 2 cm piece ginger, peeled and grated
- 2 garlic cloves, crushed
- 1 tbsp Woolworths korma curry powder
- 1 medium brinjal, cubed
- sea salt and freshly ground black pepper, to taste
- 4 tbsp coconut oil
- 1 large onion, thinly sliced
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Soften the onion in 2–3 T coconut oil. Stir in the brinjal, adding more oil if necessary, and cook over a fairly brisk heat for a few minutes. Remove from the pan and season lightly.
- Reduce the heat to low. Add the remaining coconut oil, then stir in the curry powder, garlic and ginger. Add the beef mince and stir until coated with the spice mix. Season with salt and pour in the coconut cream.
- Increase the heat slightly. Keep stirring until the mixture starts to bubble. Simmer gently, covered, for about 25 minutes, stirring now and again.
- Return the brinjal and onion to the pan and cook for a further 15 minutes. Add the lime juice and sugar to taste. Add the carrots and check the seasoning. Sprinkle with chopped coriander and serve with the steamed rice, limes and lime pickle.
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