Vegetable Curry in a Hurry |
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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Rachael Ray's winter vegetable curry and done in under 30 minutes! Ingredients:
3 tablespoons extra virgin olive oil (evoo) |
1 1/2 cups basmati rice |
1 quart chicken broth or 1 quart vegetable broth |
1 dried bay leaf |
1 lemon, zest of |
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 |
1 red bell pepper, seeded and chopped |
1 onion, thinly sliced |
3 garlic cloves, chopped |
1 (14 1/2 ounce) can diced tomatoes, drained (fire-roasted) |
1 (15 ounce) can chickpeas, drained |
3 tablespoons curry paste (mild or hot) |
3 tablespoons 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.
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