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    You are in: Home / Recipes / Vegetable Curry in a Hurry Recipe
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    Vegetable Curry in a Hurry

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    5 mins

    25 mins

    fallenrunner's Note:

    Rachael Ray's winter vegetable curry and done in under 30 minutes!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 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. 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.

    Ratings & Reviews:

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    Nutritional Facts for Vegetable Curry in a Hurry

    Serving Size: 1 (820 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 725.7
     
    Calories from Fat 189
    26%
    Total Fat 21.0 g
    32%
    Saturated Fat 4.9 g
    24%
    Cholesterol 7.6 mg
    2%
    Sodium 1414.8 mg
    58%
    Total Carbohydrate 121.9 g
    40%
    Dietary Fiber 22.5 g
    90%
    Sugars 12.1 g
    48%
    Protein 22.1 g
    44%

    The following items or measurements are not included:

    lemons, zest of

    mango chutney

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