Rollover Indian Curry Roast Veggies Over Spiced Rice

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Rachael Ray
Nutrition per serving    (USDA % daily values)
CAL
1027
FAT
54%
CHOL
0%
SOD
26%

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Ingredients for 4 servings

4 tablespoons extra virgin olive oil (EVOO), divided

1 tablespoon ground coriander (a palmful)

1 teaspoon turmeric

1 fresh or dried bay leaf

1 1/2 cups white rice

4 cups chicken stock, divided

7-8 cups leftover roasted vegetables and potatoes

2 tablespoons curry paste, hot or mild, whichever you prefer

1 can chickpeas (14 1/2 ounces)

1 can fire-roasted crushed tomatoes (28 ounces)

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