Ingredients
3 tablespoons extra virgin olive oil (EVOO), divided
1 1/2 cups Basmati rice
4 cups chicken or vegetable stock, divided
1 bay leaf, fresh or dried
Zest of 1 lemon
1 teaspoon turmeric
2 teaspoons coriander
2 teaspoons cumin
1/2 teaspoon cardamom (optional)
1 tablespoon butter
1 medium onion, thinly sliced
3 cloves garlic, chopped
1 small head cauliflower, chopped
1 firm eggplant, peeled and chopped
1 red bell pepper, seeded and chopped
1 can fire-roasted diced tomatoes (14 ounces), drained
1 can chickpeas (15 ounces), drained
Salt and pepper
3 slightly rounded tablespoons mild or hot curry paste
3 rounded tablespoons mango chutney
3 scallions, chopped
A handful of cilantro or parsley
Toasted slivered almonds or pieces of cashew
Directions
Heat a medium pot over medium heat with EVOO, one turn of the pan. Add the rice and toast, 1-2 minutes. Add 3 cups chicken or vegetable stock and the bay leaf, lemon zest, turmeric, coriander, cumin and cardamom, if using. Cover the pot and bring rice to a boil. Reduce the heat and simmer the rice for 18 minutes. Fluff the rice with a fork, remove the bay leaf and add the butter. Toss to coat the rice evenly, then serve. While the rice cooks, make the vegetables. Heat a deep nonstick skillet over medium-high heat with 2 tablespoons EVOO, two turns of the pan. Add the onion, garlic, cauliflower, eggplant and bell pepper. Cover and cook, stirring occasionally, 7-8 minutes until tender. Uncover and add the tomatoes, chickpeas, salt, pepper, curry paste, chutney and the remaining 1 cup chicken or vegetable stock. Simmer 6-7 minutes longer. Serve the curry with scoops of rice on top – Rachael uses an ice cream scoop to portion it. If you put the rice on top, it will not get mushy. Garnish with scallions, cilantro or parsley and nuts.
