Bavette with chimichurri sauce
Steak with chimichurri sauce is a classic combination, but pickled jalapeños give it a modern twist
Curried aubergine with bavette
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 2 tbsp vegetable oil
- 2 banana shallotsthinly sliced
- 2 garlic clovesfinely chopped
- 2 tsp coriander seeds
- 2 tsp cumin seeds
- 1 tsp turmeric
- 2 tsp garam masala
- 2 auberginescut into small cubes
- 60g creamed coconut
- 2 naansbreads
- 10g butter
- 300g leftover cooked bavette steakthinly sliced
- 50g flaked almondstoasted
- 50g pomegranate seeds
- natural yogurtand mango chutney, to serve (optional)
Nutrition: per serving
- kcal630
- fat41g
- saturates16g
- carbs29g
- sugars10g
- fibre8g
- protein32g
- salt0.5g
Method
step 1
Heat the oil in a sauté pan with a lid over a medium heat. Add the shallots and cook for 8 mins, stirring occasionally, until softened. Stir in the garlic and cook for 1 min more, then add the spices. Cook for a further 30 secs until fragrant.
step 2
Tip in the aubergine and give everything a good stir to coat in the spice mix. Add the creamed coconut, a pinch of salt and 500ml boiling water. Break down the creamed coconut with the back of a wooden spoon, then put the lid on and cook for 15 mins until the aubergine is tender.
step 3
Meanwhile, heat oven to 180C/160C fan/gas 4. Dot the butter over the naans, wrap the leftover bavette in a foil parcel, then put them both on a large baking tray to warm through for 5 mins. Tear the naans into pieces.
step 4
Taste the aubergine for seasoning, then pile up the bavette in the middle of the curry. Sprinkle over the almonds, pomegranate seeds, and a dollop of yogurt and mango chutney, if using. Serve from the pan in the middle of the table with the naan on the side for scooping.
