- 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
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.