Cook the rice

• Rinse the rice and cook it in salted boiling water until tender.
• Drain and keep warm.

Soften the vegetables

• Heat the olive oil in a frying pan over medium heat.
• Add the onion and garlic and fry until translucent.
• Add the diced aubergine and cook until it starts to soften.

Brown the mince

• Add the plant-based mince to the pan and break it up with a spatula.
• Fry until golden and heated through.

Simmer the curry

• Stir in the curry powder and paprika and cook for a moment to release the flavours.
• Pour in the chopped tomatoes and season with salt and pepper.
• Cover and simmer until the sauce thickens and the aubergine is tender.

Finish and serve

• Sprinkle the grated cheese over the curry and let it melt.
• Serve hot with the rice.