Title

Beef-Potato-Eggplant Curry

Subject

yogurt

garlic

salt

ground beef

butter

margarine

eggplant

curry powder

potatoes

beef broth

Description

BEEF-POTATO-EGGPLANT
CURRY

1 cup plain yogurt
1 clove garlic, crushed
1/4 teaspoon salt
1/2 pound ground beef
1/4 cup butter or margarine, divided
1 eggplant (about 1 pound), peeled and
cut in 1-inch cubes
1 tablespoon curry powder
4 medium potatoes, peeled if desired,
cut in 1-inch cubes
1 cup beef broth
1/2 teaspoon salt

In small bowl mix well yogurt, garlic
and salt; cover and chill. In large
heavy skillet brown beef; drain and set
aside. Wipe out skillet. In same skillet in
2 tablespoons butter sauté eggplant over
medium heat, turning occasionally, until
tender and lightly browned. Remove from
skillet; set aside with beef. In same skillet
in remaining 2 tablespoons butter cook
curry powder briefly to release flavor. Add
potatoes; sauté, turning occasionally, until
lightly browned. Add broth to skillet. Cover
and simmer 10 minutes or until potatoes
are tender. Stir in reserved beef and egg-
plant and salt. Cook until heated through.
Serve with yogurt sauce. Makes 4 servings.
Per serving: 362 cal, 17 g pro, 28 g car, 21 g
fat, 84 mg chol with butter, 48 mg chol
with margarine

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# Beef-Potato-Eggplant Curry

## Ingredients

- 1 cup plain yogurt
- 1 clove garlic, crushed
- 1/4 tsp salt
- 1/2 pound ground beef
- 1/4 cup butter or margarine, divided
- 1 eggplant (about 1 pound), peeled and cut in 1-inch cubes
- 1 Tbsp curry powder
- 4 medium potatoes, peeled if desired, cut in 1-inch cubes
- 1 cup beef broth
- 1/2 tsp salt

## Instructions

1. In a small bowl mix well yogurt, garlic, and salt; cover and chill.
2. In a large heavy skillet brown beef; drain and set aside. Wipe out skillet.
3. In same skillet in 2 Tbsp butter sauté eggplant over medium heat, turning occasionally, until tender and lightly browned. Remove from skillet; set aside with beef.
4. In same skillet in remaining 2 Tbsp butter cook curry powder briefly to release flavor.
5. Add potatoes; sauté, turning occasionally, until lightly browned.
6. Add broth to skillet. Cover and simmer 10 minutes or until potatoes are tender.
7. Stir in reserved beef and eggplant and salt. Cook until heated through.
8. Serve with yogurt sauce.

Creator

Alice Yetka, Martha Yetka

Source

RCA0006 - The Yetka family collection that started the project (eBay)

Date

1960s

Rights

Personal/Family

Format

Printed pamphlet page

Identifier

RCA0006-20260609-0083

Coverage

Oregon, US