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Indian tomato curry with steak
Indian tomato curry with steak, eggplant, tomatoes and naan bread.
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Ingredients
Directions
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Boil the rice according to the instructions on the package.
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Heat the oil in a wok. Bake the steak tips in three minutes brown. Take the meat from the woks and keep warm on a plate under a lid.
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Cut the aubergine into cubes and halve the cherry tomatoes.
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Heat the oil in the wok and fry the aubergine for 3 minutes. Scoop the tomatoes and herb paste through and cook for 1 min.
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Pour in the coconut milk and heat the curry for another 6 minutes. Roast the flat bread in a toaster. Put the meat back in the curry.
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Divide the rice and curry over 4 bowls. Serve with the flat bread. Yummy! .
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Nutrition
740Calories
Sodium18% DV435mg
Fat55% DV36g
Protein54% DV27g
Carbs25% DV75g
Fiber24% DV6g
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