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Thank you for sharing Verda!
Lemon Rice and Eggplant-Chickpea Curry
3 T. olive oil, divided
1/1/2 cups basmati rice
4 cups chicken stock, divided (I used veggie stock)
1 bay leaf
1 lemon, zested
1 tsp ground tumeric
2 tsp ground coriander
2 tsp ground cumin
1 medium eggplant, peeled and chopped (I used two baby eggplants and didn't peel)
1 red bell pepper, seeded and chopped
1 14-oz can fire-roasted diced tomatoes, drained
1 15-oz can of chick peas, drained
salt and pepper
2 rounded T. mild or hot curry paste
2 scallions, chopped
1/4 cup chopped roasted cashews (I used sliced almonds because they were already in my cupboard, begging to be used)
Heat a med. pot over med. heat with extra virgin olive oil. Add rice and toast for 1-2 minutes. Add 3 cups stock and the bay leaf, lemon zest, tumeric, coriander, cumin and dardamon. Cover pot and bring rice to a boil. Reduce heat and simmer rice for 18 minutes. Fluff rice with a fork, remove bay leaf and add butter. Toss to coat the rice evenly.
While the rice cooks, make the vegetables. Heat a deep non-stick skillet over med. heat with 2 T olive oil. Add onion, garlic, eggplant and bell pepper. Cover and cook stirring occasionally 7-8 minutes. Uncover and add the tomatoes, chick peas, salt, pepper, curry paste and remaining 1 cup stock. Simmer 6-7 minutes longer. MIx scallions into rice and top with vegetable mixture. Garnish with roasted cashews (or almonds in my case).
This recipe is from Rachel Ray and the Food Network.
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