Winter Vegetable Curry Aka Vegetable Curry In A Hurry

1 fave
More from this source
Rachael Ray
Nutrition per serving    (USDA % daily values)
CAL
1448
FAT
246%
CHOL
90%
SOD
39%

Comments

Add a comment

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

You might also like

Thai Green Curry with Spring Vegetables
Cookie and Kate
Curried Vegetable Stew W/ Pearl Barley & Almonds
Veggie Num Num
Summer Vegetable Curry
101 Cookbooks
Thai Curry Vegetable And Tofu Soup Recipe
Real Simple
Warm Vegetable Curry
Food52
West Indian Vegetable Curry
Cooking Light
Coconut-Vegetable Curry
Bon Appetit
Tofu And Vegetable Curry With Rice
Real Simple
Vegetable Thai Curry Noodle Soup
Steamy Kitchen
Vegetable Curry With Chick Peas
The Blood Sugar Solution