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    Servings: Not specified

    Directions

    1. In a large saucepan, heat 1 tablespoon EVOO, 1 turn of the pan, over medium heat. Add the rice and toast for 1 to 2 minutes. Stir in 3 cups 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. 2. While the rice cooks, in a large, deep nonstick skillet, heat the remaining 2 tablespoons 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 cup 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.

    Ingredients
    • 3 tablespoons extra-virgin olive oil (EVOO)
    • 1 1/2 cups basmati rice
    • 1 quart chicken or vegetable broth
    • 1 fresh or dried bay leaf
    • Grated zest of 1 lemon
    • 2 teaspoons ground coriander
    • 2 teaspoons ground cumin
    • 1 teaspoon ground turmeric
    • 1/2 teaspoon ground cardamom (optional)
    • 1 tablespoon 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-ounce can fire-roasted diced tomatoes, drained
    • One 15-ounce can chickpeas, drained
    • 3 tablespoons mild or hot curry paste
    • 3 tablespoons 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

    Parsed from recipe text (no separate ingredient records).
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