VEGETARIANISM : THE NOBLE WAY OF LIVING
 
Soy Mince and Aubergine Curry with Fragrant Vegetable Rice   
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For all ingredients, please use organic versions if available

Soy Mince and Aubergine Curry
8 ounces soy mince
2 ripe medium-sized
tomatoes, puréed
2 small or 1 medium size aubergine (eggplant)
4 cloves
2–3 cinnamon sticks
4–5 cardamom pods
½ teaspoon ground fresh ginger
¼ teaspoon turmeric
2 pinches red chili powder
¼ teaspoon salt
¼ teaspoon cumin and coriander powder
¼ teaspoon garam masala
1 tablespoon chopped coriander
2 tablespoons sunflower oil

Fragrant Vegetable Rice

1½ cups basmati rice
½ teaspoon salt
3 cardamom pods
4 cloves
1–2 sticks cinnamon
2 tablespoons oil
¼ teaspoon turmeric
¾ cup mixed vegetables, cubed



  1. Put some oil into the pan, add the dry ingredients which are the cinnamon sticks, some cloves and a few of cardamom pods.
  2. Meanwhile cut the aubergine into half an inch cubes.
  3. Add in the puréed tomatoes into the pan.
  4. Add some ground ginger, ground green chili, and red chili powder, turmeric, cumin, coriander powder, and salt.
  5. After a few minutes, add in the cubed aubergine.
  6. Mix them well and let it simmer for a while.
  7. Turn the heat down so the sauce doesn’t get burnt.
  8. If a nice red color appeared, add in a few coriander leaves which are already cut up.
  9. As soon as the aubergine is slightly soft, then add in the soy mince.
  10. Mix it well and let it simmer for about 10-15 minutes before adding some water to make the gravy.
  11. After 10-15 minutes, add in a mugful of hot water.
  12. Let it simmer for another 15 minutes.
  13. By then the gravy will be ready.
  14. To prepare the fragrant vegetable rice, heat up 2 tablespoon of oil.
  15. Add in 3-4 cloves, half a stick of cinnamon, and the mixed vegetable.
  16. Reduce the heat and let it simmer for a while.
  17. Add in a little bit of turmeric and salt.
  18. Add some boiled water to the mixture for about approximately an inch before the level of the rice mixture.
  19. Stir well and let it simmer for around 20 minutes.
  20. Once the mixture reaches a boil, turn the heat down.
  21. Meanwhile, check if the curry is ready by just feeling the aubergine. Just press it and if it is soft and dissolves into the curry.
  22. Sprinkle a little bit of coriander.
  23. The dish is ready to be served.
  24. To check whether the rice is cooked, just take one grain of rice and press it between the two fingers and if it’s soft, then it is ready.
  25. Serve it with the curry.



 
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