This is a quick, tasty and wonderful way to use up leftover beef pot roast (chuck). I made it again for dinner last night so I thought I’d share again for new followers to try. This one’s a keeper, both for ease of prep and incredible flavor layerss! We are always pleased with this quick curry. What it lacks in photogenic qualities, it gains in taste! This can also be done with lamb also. I love how easy most Indian curries are to prepare! This dish is suitable for all phases of Atkins, Keto and Primal-Paleo as well.
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2 T. olive oil or coconut oil
2 c. cooked beef (or lamb), trimmed of fat, cut in ½” dice (or use ground meat)
6 oz. eggplant (I used Japanese purple eggplant), cut in 1″ cubes
3 oz. onion, diced large
½ c. red bell pepper, chopped (omit for lower carbs)
½ c. cilantro, cut roughly
1 large tomato, cut in 1″ cubes (2 oz.)
1/4 tsp. curry powder
1/8 tsp. turmeric
½-1 c. water (beef stock if you have some is better)
OPTIONAL: ½ tsp. crushed fenugreek leaves if available
DIRECTIONS: Cut up meat, eggplant and onion as indicated above. Heat oil in non-stick skillet over hi heat. Add onion and slightly brown. Add eggplant and continue to saute, stirring often. Add beef and brown a bit. Add cilantro, tomato and all spices. Add water as needed to just barely surround meat. Lower heat. You don’t want this soupy, but add more water as you cook the dish if all evaporates. Simmer on medium heat about 15 minutes to allow flavor to mingle. Serve on cauli-rice, cauli-mash, toasted low-carb bread or muffins, or eat it straight up!
NUTRITIONAL INFO: Makes 4 servings, each contains:
237 cals. , 12.5g fat, 7.05g carbs, 2.77g fiber, 4.28g NET CARBS, 24g protein, 107 mg sodium