You probably notice that we eat a lot of curry. Today's recipe is a variation on a standard theme in our household: meat, veggies, and spice (often, curry spices). I have at last progressed to the point where I make my curries by taste. I no longer need my carefully measured out curry powder to make meals. I keep my base spices (cayenne, turmeric, paprika, chili power [Indian/Asian], cumin, cinnamon, and salt) is a nifty spice container (a masala dabba) that has a small measuring spoon (about 1/4 tsp) in it. I use the same general proportions and keep adding a "round" until I think the spice level is about right (a little less cayene/chili power when semi-Paleo mom is eating, a little more when it's just Husband and myself).
[Picture forthcoming - the user is experiencing technical difficulties]
- 1 lb Ground beef
- 1-2 Tbs Ghee (or coconut oil)
- 2 small eggplants
- 1 can fire-roasted tomatoes, with liquid (you could use fresh here, but do take the time to roast the tomatoes -- it makes a world of difference -- you'll also want all of the juices from the tomatoes)
- 2-3 rounds curry mixture, where 1 round equals: 1/2 tsp Turmeric powder; 1/2 tsp salt; 1/4 heaping tsp paprika; 1/4 tsp cayenne power; and 1/4 tsp chili powder
- In a large pan, brown the ground beef until almost cooked. Drain fat.
- Meanwhile, wash, dry, and then cut eggplant into cubes.
- Heat ghee in a large pot (I used a smallish stock pot). Once melted, add diced eggplant. Cook until almost softened. [Note: you could use the beef fat here, but I like the taste of ghee, tomatoes, and curry and didn't feel that I needed the additional fat from the beef.]
- Add tomatoes (including liquid) and ground beef.
- Add 1 round of curry mixture. Mix and taste. Keep adding rounds until it is to your liking. If you need a little more heat, add a little more cayenne and chili powder.
- Let simmer until flavors have melted together and eggplant is softened to you liking.
- Serve and enjoy.