Soy Mince and Aubergine Curry with Fragrant Vegetable Rice

This program features the cooking of Soy Mince and Aubergine Curry with Fragrant Vegetable Rice by The Supreme Master Ching Hai International Association members from India.

INGREDIENTS: (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
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