Eggplant Curry With Toasted Almonds Recipe

More from this source
Rachael Ray on Food Network
Nutrition per serving    (USDA % daily values)


Add a comment

Ingredients for 4 servings

1/4 cup (a couple of heaping tablespoons) mango chutney

1 large red bell pepper, seeded and diced

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

Thinly sliced scallions or chopped fresh chives

Toasted sliced or slivered almonds

4 cloves garlic, cracked away from skin with a whack between flat of knife and heel of hand

1 large, yellow skinned onion, peeled and chopped

A handful (about 2 tablespoons) cilantro leaves, finely chopped, optional

1 cup vegetable broth or stock

1 rounded tablespoon mild curry paste or 2 tablespoons (a generous palm full) curry powder

Coarse salt

1 (14-ounce) can diced tomatoes, drained

You might also like

Eggplant Curry W/ Tamarind & Mint
Veggie Num Num
Eggplant Green Curry
Simply Recipes
Green Curry With Chicken
David Lebovitz
Curried Eggplant, Lentil And Quinoa Burgers
With Style and Grace
Eggplant, Cauliflower And Tomato Curry
One Hungry Mama
Pineapple Duck Curry Recipe
Food Republic
Curried Ratatouille
No Recipes
Curried Eggplant
Coconut-Vegetable Curry
Bon Appetit
Green Curry With Chicken (Or Tofu) Kaeng Kiao W...
101 Cookbooks