Heat 1 tbsp. (0.5 oz / 15g) of extra virgin olive oil in a large pan over medium heat, then sauté the 3 cloves (0.1 oz / 3g) of finely chopped garlic and 1 medium (5.3 oz / 150g) finely chopped onion until they are deeply fragrant and golden brown.

Transfer the sautéed onion and garlic to a clean plate, then add the 1 lb (16 oz / 450g) of minced meat to the hot pan, cooking and stirring continuously until the meat is fully browned and there are no big lumps remaining.

Return the cooked onion and garlic to the pan alongside the 14.5 oz (411g) of green peas, 2 cups (5.6 oz / 160g) of diced eggplant, 4 cups (10 oz / 283g) of thinly sliced cabbage, and 4 tbsp. (2 oz / 60g) of Biriyani curry paste, stirring everything until thoroughly combined and heated through.

Stir in the 14.5 oz (411g) of diced tomatoes, reduce the stovetop heat to low, and let the curry simmer gently for about 45 minutes, or until all the veggies are perfectly tender and the flavors have beautifully melded.

Adjust Consistency: If you prefer a soupier curry, add a splash of beef broth or coconut milk during the simmering stage. If you like it thick, simply let it simmer uncovered for the last 10 minutes so the liquid reduces.