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Eggplant Curry With Toasted Almonds Recipe

Nutrition per serving    (USDA % daily values)
CAL
435
FAT
26%
CHOL
0%
SOD
19%

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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

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