Beef (or Eggplant!) Broccoli & WaterChestnut Curry from last night! ❤

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=Ingredients==
•Beef, strips cut (500 grams per 4 peeps)
•Broccolini (or other substitute Veg component!)
•Korma or Tandoori paste
•Eggplant
•cut canned Waterchestnuts or bamboo shoots
•coconut milk (1-2 tins)


=Recipe Instructions==
—Brown your Beef strips & Eggplant chunkettes into separate Woks or pots with a light dusting of a flavoured salt shake (I like Szechuan myself!!)

—Cut up your Broccolini into bite-size bits ready to put in closer to that being ready

—Once the meat n eggplant bases have cooked through, dump the Curry Paste & Coconut milk over that & stir through. Set to a low Simmer stirring through every 4-8 mins do it does not stick/burn to the pan.
(Make up any low amount of curry-paste with Curry powder, or to taste!)

—Boil a kettle, then wash your rice (roughly a cup per person) drain, set on a stovetop set very low with a twist of cooking oil over it, turn through until the moisture dries away n the rice turns a brighter white. Cover rice with boiled water (2/3 water to your 1/3 rice)
—Salt/season your rice to taste (I like using chicken salt as that has a bit more flavour 'texture') then cover pot with a lid until the water has been all absorbed. No need to stir (that will make it gluggy)

—When your rice is halfway done, chuck the Broccolini into the main dishes, stir through and let simmer with that until the rice is complete!

—Once the rice is ready, so should your other part be, then serve!

(Serves well with hot garlic Naan or buttered Flatbread!)

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Snapped with a Phone Camera