Ingredients
- 1 1/2 cups jasmine rice, cooked to directions on package
- 2 tablespoons (2 turns around the pan in a slow, steady stream) extra-virgin olive oil
- 1 large, firm eggplant, cut into 1-inch cubes
- 1 large, yellow skinned onion, peeled and chopped
- 1 large red bell pepper, seeded and diced
- 4 cloves garlic, cracked away from skin with a whack between flat of knife and heel of hand
- 1 (14-ounce) can diced tomatoes, drained
- 1/4 cup (a couple of heaping tablespoons) mango chutney
- 1 rounded tablespoon mild curry paste or 2 tablespoons (a generous palm full) curry powder
- Coarse salt
- 1 cup vegetable broth or stock
- A handful (about 2 tablespoons) cilantro leaves, finely chopped, optional
Garnishes:
- Toasted sliced or slivered almonds
- Thinly sliced scallions or chopped fresh chives
Description
Food Network Invites You To Try This Eggplant Curry With Toasted Almonds Recipe From Rachael Ray.
Food Network
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