Beef curry with eggplant and brown rice

Preparation steps

1. Peel and chop the onion, peel the ginger, slice it and cut the slices into strips.
2. Cut the meat into cubes. Heat half of the oil in a frying pan and fry the meat until tender and brown for 5 minutes. Fry the onion, ginger, curry and cumin seeds briefly.
3. Boil the water and pour it into the meat. Crumble the pepper over it. Stew the meat with a lid on the pan for 1.5 hours.
4. Cook the brown rice according to the instructions on the package.
5. Peel the carrot, cut in half lengthwise and cut the halves into slices. Wash the aubergine and cut into cubes.
6. Heat the remaining oil in a frying pan and fry the aubergine and carrot for 5 minutes until light brown.
7. Add the aubergines and carrots to the meat and let the dish stew for another 20 minutes with a lid on the pan.
8. Wash the coriander and cut the leaves into small pieces.
9. Serve the brown rice on a plate topped with beef curry and garnish with coriander.