Eggplant curry with rice

Ingredients for 2 servings:

• 150 g basmati rice and long grain rice (half/half)
• 300 ml water
• 1 m.-large eggplant(s)
• 1 bell pepper(s), yellow
• 150 ml vegetable stock
• 4 spring onions
• 150 ml water
• 1 pinch(s) cumin powder
• 1 pinch(s) of turmeric powder
• 1 pinch(s) coriander powder
• 1 pinch(s) of cayenne pepper
• salt and pepper
• 2 tsp curry powder
• 100 g minced beef

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

simple, tasty, quick

First, wash the vegetables. Then, cut the eggplant and bell pepper into bite-sized cubes and cook them in a pan with a little oil over low heat (depending on your stove) until soft. Sprinkle the vegetables with salt. While the vegetables are softening, which will take 10-15 minutes depending on the temperature, wash the rice. Pour 300 ml of water into a small pot, add the washed rice, season with salt, and cook until soft. Just be careful that it doesn’t stick to the pot if the temperature is too high. After about 10 minutes, cover the rice with a lid, remove from the heat, and finish cooking. Once the vegetables have cooked for 10 minutes and the eggplants are starting to turn buttery soft, deglaze everything with the vegetable stock. Add the previously chopped spring onions to the pan with the vegetables. Simmer for another 5 minutes until the broth is almost evaporated. Then add the lightly salted ground beef, making sure to distribute the mince evenly. You can also brown the mince. Add 150 ml of water, along with the cumin powder, turmeric powder, coriander powder, cayenne pepper, and curry powder, and mix well. Let the curry simmer for another 2-5 minutes, then season to taste with salt and pepper. Transfer the rice to a large, warm plate, pile the eggplant curry on top, and add a serving spoon.