- 3 tablespoons extra-virgin olive oil (EVOO)
- 1 1/2 cups Basmati rice
- 1 quart chicken or vegetable broth
- 1 fresh or dried bay leaf
- 1 lemon, zested
- 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 (I leave on half the skin – I like the color and texture it gives the dish)
- 1 red bell pepper, seeded and chopped
- 1 onion, thinly sliced
- 3 cloves garlic, chopped
- 1 (14.5 ounce) can fire-roasted diced tomatoes, drained
- 1 (15 ounce) can chickpeas, drained
- 3 tablespoons mild or hot curry paste
- 3 tablespoons mango chutney
- Salt and freshly ground pepper
- 3 scallions, chopped, for garnish
- Cilantro or parsley, chopped (a generous handful)
- 2 tablespoons Slivered almonds or chopped cashews, toasted, for garnish
- 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.
- 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.