Winter Vegetable Curry Aka Vegetable Curry In A Hurry

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

Description

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