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Vegetarian Mince and Aubergine Curry
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Vegetarian Mince and Aubergine Curry

40 minServes 4Nutri-Score B€€
from @esragram17 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • aubergine (diced)Produce1 piece
  • onion (finely chopped)Produce1 piece
  • garlic (crushed)Produce2 pieces
  • olive oilPantry15 ml
  • plant-based minceFresh300 g
  • chopped tomatoes (canned)Pantry400 g
  • curry powderSpices10 g
  • paprikaSpices5 g
  • saltSpices3 g
  • black pepper (ground)Spices1 g
  • grated cheese (grated)Dairy60 g
  • riceGrains240 g

per serving

Nutrition

391kcal

Carbs
59 g
Proteins
14 g
Fat
11 g
Adapt tools

what you’ll use

Tools

  • Frying pan
  • Saucepan
  • Spatula

step by step

Method

  1. Cook the rice

    • Rinse the rice and cook it in salted boiling water until tender.
    • Drain and keep warm.
    Step 1

  2. 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.
    Step 2

  3. Brown the mince

    • Add the plant-based mince to the pan and break it up with a spatula.
    • Fry until golden and heated through.
    Step 3

  4. 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.
    Step 4

  5. Finish and serve

    • Sprinkle the grated cheese over the curry and let it melt.
    • Serve hot with the rice.
    Step 5
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