SERVES 6 PREP 25 minutes COOK 2 hours 5 minutes
1 tablespoon vegetable or peanut oil 1kg beef chuck steak, cut into 3cm
2 onions, thinly sliced
4 cloves garlic, crushed
3cm piece ginger, grated
½ cup vindaloo curry paste 400g can diced tomatoes 400ml can coconut milk
1 cup boiling water
1 large beef stock cube
1 teaspoon dried chilli flakes 500g orange sweet potato,
1 eggplant, cut into 2cm pieces 2 naan breads
Mixed salad leaves, to serve
½ cup natural yoghurt, to serve Lime wedges, to serve (optional)
1 Heat oil in a large heavy- based saucepan over high heat. Cook beef, in batches, for 2 minutes or until browned. Transfer to a heatproof plate. Add onion, garlic and ginger to pan; cook and stir for 3 minutes or until onion is soft. Stir in curry paste; cook and stir for 30 seconds or until fragrant.
2 Return beef to pan, along with the tomatoes, coconut milk, boiling water, crumbled stock cube and chilli flakes. Bring to the boil. Reduce heat. Simmer; covered, for 1 hour.
3 Add the orange sweet potato and eggplant to pan; simmer, covered, for 30 minutes. Uncover; simmer, stirring occasionally, for 25 minutes or until beef is tender. Serve curry with naan bread, salad leaves, yoghurt and lime wedges (if using).