Eggplant Curry with Rice

Summary

Ingredients

• 150 g basmati rice and lon rain rice (half / half)
• 300 ml water

For the curry:

• 1 medium aubergine (s)
• 1 bell pepper (s), yellow
• 150 ml vegetable stock
• 4 spring onion (s)
• 150 ml water
• 1 pinch (s) cumin powder
• 1 pinch (s) turmeric powder
• 1 pinch (s) coriander powder
• 1 pinch (s) cayenne pepper
• salt and pepper
• 2 teaspoons curry powder
• 100 g round beef

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Instructions

1. First wash the vegetables. Then cut the aubergine and peppers into bite-sized cubes and cook in a pan with a little oil over a low flame (depending on the stove) until soft. Salt the vegetables on the spot a little.
2. Wash the rice while the vegetables are softening, which takes 10-15 minutes depending on the temperature. Put 300 ml of water in a small saucepan, add the washed rice, season with salt and cook until soft. You just have to be careful that it doesn`t burn on the pot if the temperature is too high. After about 10 minutes on low heat, cover the rice with a lid, remove from the stove and finish cooking.
3. When the vegetables have cooked for 10 minutes and the aubergines are slowly becoming buttery soft, deglaze everything with the vegetable stock. Put the spring onions, cut into small pieces, in the pan with the vegetables. Let everything simmer for another 5 minutes until the broth has almost boiled off and then fry the slightly salted minced beef, paying attention to the distribution of the minced meat. The mince can also be sautéed. Add 150 ml of water, add cumin powder, turmeric powder, coriander powder, cayenne pepper and curry powder and mix everything well. Let the curry simmer for another 2 - 5 minutes and then season with salt and pepper.
4. Spread the rice on a warm, large plate, drape the aubergine curry on top and add a serving spoon.