Winter Vegetable Curry Aka Vegetable Curry In A Hurry

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Rachael Ray
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

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

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