3 T. extra-virgin olive oil (EVOO)

1 1/2 C. basmati rice

1 quart chicken or vegetable broth

1 fresh or dried bay leaf

Grated zest of 1 lemon

2 tsp. ground coriander

2 tsp. ground cumin

1 tsp. ground turmeric

1/2 tsp. ground cardamom (optional)

1 T. butter

1 small head cauliflower, chopped

1 eggplant, peeled and chopped (I leave on half the skin-I like the color and texture it gives the dish)

1 red bell pepper, seeded and chopped

1 onion, thinly sliced

3 cloves garlic, chopped

One 14.5-oz. can fire-roasted diced tomatoes, drained

One 15-oz. can chickpeas, drained

3 T. mild or hot curry paste

3 T. mango chutney

Salt and freshly ground pepper

3 scallions, chopped, for garnish

Cilantro or parsley, chopped (a generous handful)

Slivered almonds or chopped cashews, toasted, for garnish

 

In a large saucepan, heat 1 T. EVOO, 1 turn of the pan, over medium heat. Add the rice and toast for 1 to 2 minutes. Stir in 3 C. chicken broth, the bay leaf, lemon zest, coriander, cumin, turmeric and cardamom. Cover the pan and bring to a boil. Reduce the heat and simmer for 18 minutes. Fluff the rice with a fork and discard the bay leaf. Add the butter and toss to evenly coat the rice; set aside. While the rice cooks, in a large, deep nonstick skillet, heat the remaining 2 T. EVOO, 2 turns of the pan, over medium-high heat. Add the cauliflower, eggplant, bell pepper, onion and garlic; cover and cook, stirring occasionally, until tender, 7 to 8 minutes. Uncover and stir in the tomatoes, chickpeas, curry paste and chutney; season with salt and pepper. Stir in the remaining 1 C. chicken broth and simmer for 6 to 7 minutes. Serve the vegetable curry with scoops of rice on top. Top with the scallions, cilantro and almonds.

 

 

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