Beef And Potato Curry - cooking recipe

Ingredients

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

Preparation

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.
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.
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.