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Ingredients

• 3 tablespoons extra-virgin olive oil (EVOO)
• 1 cups basmati rice
• 1 quart chicken or vegetable broth
• 1 fresh or dried bay leaf
• Grated zest of 1 lemon
• 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 skinI like the color and texture it gives the dish)
• 1 red bell pepper, seeded and chopped
• 1 onion, thinly sliced
• 3 cloves garlic, chopped
• One 14.5-ounce can fire-roasted diced tomatoes, drained
• One 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)
• Slivered almonds or chopped cashews, toasted, for garnish

Description

Rachael Ray Magazine