Careme

Instructions

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1. 1.

   Season 12 ounces ground pork evenly with 1 teaspoon Morton kosher salt. Let it stand for 15 minutes while you prepare the other ingredients.

2. 2.

   Prepare the vegetables and garnishes:

   • Cut 12 ounces organic eggplant into 3/4-inch cubes.
   • Dice 1/2 small yellow onion.
   • Chop 1 medium organic Roma tomato.
   • Mince 2 garlic cloves.
   • Grate 1 tablespoon fresh ginger.
   • Chop 1/4 cup cilantro.
   • Cut 1 lime into wedges.

   Set the cilantro and lime aside as the garnishes.

3. 3.

   Make the spice mixture by combining:

   • 2 teaspoons Sri Lankan roasted curry powder
   • 1/2 teaspoon ground cumin
   • 1/2 teaspoon ground turmeric
   • 1/4 teaspoon ground cinnamon
   • 1/4 teaspoon crushed red pepper flakes

   Set aside.

4. 4.

   Rinse 1/2 cup jasmine rice. Combine it in a small saucepan with 1 cup water and 1/4 teaspoon Morton kosher salt. Bring to a boil, cover, reduce the heat to low, and simmer for 15 minutes. Remove from the heat and let stand, covered, for 10 minutes.

5. 5.

   Heat 1 tablespoon neutral cooking oil in a large skillet over medium-high heat. Add the cubed eggplant and 3/4 teaspoon Morton kosher salt. Sauté for 7 to 9 minutes, stirring occasionally, until browned and tender; transfer the seared eggplant to a plate.

6. 6.

   Heat 1 tablespoon neutral cooking oil in the same skillet over medium-high heat. Add the seasoned pork and diced onion; sauté for 5 minutes, breaking the pork into small crumbles. Add the minced garlic, grated ginger, and spice mixture, then sauté for 1 minute.

7. 7.

   Add the chopped tomato and 1/4 cup water. Cook for 4 to 5 minutes, stirring often, until the tomato forms a light sauce and the pork reaches 160°F. Fold in the seared eggplant and cook for 1 minute to heat through.

8. 8.

   Fluff the rice and divide it between two shallow bowls. Spoon the curried pork and eggplant alongside or over the rice, then finish with the prepared cilantro and lime wedges.

Want more detail? See the temperature guide.