Beef And Potato Curry

• 1/4 cup vegetable oil
• 12 oz eggplant, cut into 3/4-inch pieces
• 2 None onions, cut into thick wedges
• 1 None carrot, peeled, halved lengthwise, thickly sliced diagonally
• 2 cloves garlic, crushed
• 14 oz beef sirloin steak, cut into 3/4-inch pieces
• 1/3 cup korma curry paste
• 14 oz baby potatoes, halved
• 1 can (14 oz) diced tomatoes
• None None Cooked rice, to serve
• None None Cucumber matchsticks and small cilantro sprigs, to serve

1. Heat oil in a large skillet on high heat. Add eggplant and cook, stirring, for 5 mins or until browned. Using a slotted spoon, transfer eggplant to paper towels to drain.
2. Add the onion, carrot and garlic to the same pan on high heat. Cook, stirring, for 2 mins or until almost soft. Add the beef and cook, stirring occasionally, for 5 mins or until starting to brown. Add the curry paste and cook, stirring for 1 min or until fragrant.
3. Stir in the potato, tomato and 1 cup water and cover. Bring to a boil. Reduce the heat to medium; simmer, stirring occasionally, for 15 mins or until the potato is tender. Stir in the eggplant. Top the curry with cucumber and cilantro. Serve with rice.

vegetable oil, eggplant, onions, carrot, garlic, beef sirloin steak, curry, baby potatoes, tomatoes, rice, cucumber

Taken from recipes-plus.com/api/v2.0/recipes/32755 (may not work)