Vegetable Curry in a Hurry

Submitted by fallenrunner

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

 

• Ready In: 30mins
• Ingredients: 23
• Serves: 4

ingredients

• 44.37 ml extra virgin olive oil (EVOO)
• 354.88 ml basmati rice
• 946.0 ml chicken broth or 946.0 ml vegetable broth
• 1 dried bay leaf
• 1 lemon, zest of
• 9.85 ml ground coriander
• 9.85 ml ground cumin
• 4.92 ml ground turmeric
• 2.46 ml ground cardamom (optional)
• 14.79 ml butter
• 1 small head cauliflower, chopped
• 1 eggplant, peeled and chopped
• 1 red bell pepper, seeded and chopped
• 1 onion, thinly sliced
• 3 garlic cloves, chopped
• 411.06 g can diced tomatoes, drained (fire-roasted)
• 425.24 g can chickpeas, drained
• 44.37 ml curry paste (mild or hot)
• 44.37 ml mango chutney
• salt & freshly ground black pepper
• 3 scallions (chopped, for garnish)
• fresh cilantro (a generous handful) or fresh parsley, chopped (a generous handful)
• slivered almonds (optional) or cashews (optional)

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.