Indonesian Beef Eggplant Curry Recipes

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INDONESIAN BEEF & EGGPLANT CURRY



Indonesian Beef & Eggplant Curry image

This is a hot & sour curry that's made from scratch, although it's not difficult to make. Once you have your curry paste ready, the rest of the cooking process is a breeze. The kaffir lime leaves are key here, although they are difficult to find as not even every Asian grocery store carries them. Unfortunately, there isn't a decent substitute, but these flavorful leaves are very much worth the search.

Provided by rpgaymer

Categories     Curries

Time 40m

Yield 4 serving(s)

Number Of Ingredients 17

4 shallots, chopped
2 habanero peppers, seeded and chopped
1 tablespoon fresh ginger, peeled and chopped
2 garlic cloves, chopped
1/2 teaspoon ground turmeric
1 teaspoon ground coriander
1/2 teaspoon ground cumin
5 macadamia nuts, chopped
1 tablespoon peanut oil
3/4 lb round steak, cut into thin strips
1 (14 ounce) can coconut milk (I use the light kind)
1 tablespoon palm sugar or 1 tablespoon brown sugar
5 Thai eggplants or 5 indian eggplants, quartered
3 -4 kaffir lime leaves
1 lime, juice of
1 teaspoon salt
3 cups cooked brown rice

Steps:

  • Using a mortar & pestle (or a food processor), grind the shallots, habanero peppers, ginger, garlic, turmeric, coriander, cumin and macadamia nuts into a paste.
  • Heat the oil in a wok or heavy pan over medium-high heat, then stir in the curry paste and fry until fragrant, about 1 minute. Add the beef, stirring to coat well with the paste, then add the coconut milk and sugar. Bring the liquid to a boil, then reduce the heat and simmer uncovered for 10 minutes.
  • Add the eggplant wedges and kaffir lime leaves, and cook gently for a further 10 minutes.
  • Remove the lime leaves, then stir in the lime juice and salt. Serve over brown rice.

Nutrition Facts : Calories 787, Fat 32, SaturatedFat 20.8, Cholesterol 62.1, Sodium 674.6, Carbohydrate 103.3, Fiber 5.4, Sugar 59.2, Protein 24

INDONESIAN BEEF CURRY



Indonesian Beef Curry image

This simple curry is full of flavour, and is served with noodles and fried rice. The cabbage and coconut go so well together, you'll be amazed. We have this dish often, never any left.

Provided by Brian Holley

Categories     Curries

Time 55m

Yield 2-4 serving(s)

Number Of Ingredients 13

1 lb steak, in 1-inch cubes
1 medium onion, sliced
2 garlic cloves, chopped
1 tablespoon oil
1 tablespoon curry powder
1 teaspoon coriander
2 cups coconut milk
1 cup of sliced green beans
1/4 lb noodles
1 cup cabbage, shredded
1 1/2 cups pre cooked rice
1 ounce butter
2 tablespoons oil

Steps:

  • Heat 1 tbsp oil in a pot and fry the onions till golden.
  • Add the garlic, curry powder and coriander, cook for two minutes.
  • Add the meat and salt, cook till meat browns.
  • Add the coconut milk, cover the pot and simmer for 40 mins stirring every five minutes.
  • Add the beans and noodles, cook for 15 minutes.
  • In a pan heat the remaining oil and butter, fry the rice till light golden colour.
  • Cover the pan and remove from the heat, allow to stand.
  • Add the cabbage to the curry and cook for 5 minutes.
  • Serve the curry over the fried rice.

Nutrition Facts : Calories 1880.8, Fat 131, SaturatedFat 74.8, Cholesterol 232.6, Sodium 375.3, Carbohydrate 119.5, Fiber 13.4, Sugar 23.8, Protein 63.3

EGGPLANT CURRY (BAINGAN BHARTA)



Eggplant Curry (Baingan Bharta) image

A very easy and non-fussy way to make eggplant. Very few ingredients are needed for this delicious Indian curry. Garnish with additional mint if desired. Tastes best with besan (gram flour) roti.

Provided by Iram Khan

Categories     World Cuisine Recipes     Asian     Indian

Time 50m

Yield 2

Number Of Ingredients 11

1 medium eggplant
8 cloves garlic, peeled, or more to taste
2 tablespoons vegetable oil, or more as needed
2 medium onions, thinly sliced
1 tomato, chopped
½ teaspoon red chile powder
salt to taste
2 tablespoons plain yogurt, room temperature
2 Indian thin green chile peppers, sliced lenghwise
3 mint leaves, or to taste
salt to taste

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C).
  • Make slits in the eggplant using a knife; insert garlic cloves into slits. Place eggplant in a baking dish.
  • Heat oil in a skillet over medium heat. Add onion and cook for 1 minute. Add tomatoes and cook until onion is softened, about 2 minutes more. Add chile powder and salt and cook until onions are completely soft, 3 to 5 minutes more.
  • Bake eggplant in the preheated oven until soft enough to peel and mash, 15 to 20 minutes. Peel eggplant and place in a bowl. Mash eggplant and garlic to a paste with no large lumps.
  • Add mashed eggplant to the skillet with the tomato mixture. Reduce heat to low and simmer for 5 minutes. Add yogurt and mix well. Cover skillet and simmer 5 minutes more; excess oil should appear at the bottom.
  • Add green chiles and mint leaves to the skillet and increase heat to high. Cook until excess liquid has cooked off, 4 to 5 minutes.

Nutrition Facts : Calories 289.2 calories, Carbohydrate 38.1 g, Cholesterol 0.9 mg, Fat 14.8 g, Fiber 12.9 g, Protein 7.1 g, SaturatedFat 2.5 g, Sodium 184.6 mg, Sugar 16.5 g

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