Ingredients
- 3 tablespoons extra-virgin olive oil, divided
- 1 1/2 cups basmati rice
- 4 cups chicken stock, divided
- 1 bay leaf, fresh or dried
- 1 lemon, zested
- 1 teaspoon ground turmeric
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 1/2 teaspoon ground cardamom, optional
- 1 tablespoon butter
- 1 medium onion, thinly sliced
- 3 cloves garlic, chopped
- 1 medium eggplant, peeled and chopped
- 1 red bell pepper, seeded and chopped
- 1 (14-ounce) can fire roasted diced tomatoes, drained
- 1 (15-ounce) can chick peas, drained
- Salt and pepper
- 2 rounded tablespoons mild or hot curry paste
- 2 scallions, chopped
- 1/4 cup chopped roasted cashews
Description
Food Network Invites You To Try This Lemon Rice And Eggplant-Chick Pea Curry Recipe From Rachael Ray.
Food Network
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