Eggplant Curry with Toasted Almonds

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Eggplant Curry with Toasted Almonds

 

1 1/2 cups jasmine rice, cooked to directions on package

2 tablespoons extra-virgin olive oil

1 large, firm eggplant, cut into 1-inch cubes

1 large, yellow skinned onion, peeled and chopped

1 large red bell pepper, seeded and diced

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

heel of hand

1 14 ounce can diced tomatoes, drained

1/4 cup mango chutney

1 rounded tablespoon mild or hot curry paste

coarse salt

1 cup vegetable broth or stock

2 tablespoons cilantro leaves, finely chopped, optional

 

Garnishes:

toasted sliced or slivered almonds

thinly sliced scallions or chopped fresh chives

 

Prepare rice. While rice is simmering, start curry.

Heat a deep, heavy bottomed nonstick skillet over medium to medium high heat.

When the pan is hot, add oil, eggplant, onion, and bell pepper. Cover pan and

cook 6 to 8 minutes, stirring occasionally. Uncover and add garlic; cook 1

minute more. Add tomatoes, chutney, curry, salt, and broth. Stir to combine and

simmer for 1 to 2 minutes over low heat for flavors to combine. Remove curry

from heat and stir in cilantro.

Ladle eggplant curry into shallow bowls. Using an ice cream scoop, scoop rice

balls into the center of bowls. Garnish your the and rice with lots of toasted

sliced almonds and scallions or chives. Tidbits: Curry paste is available on

the International Foods aisle of markets. The paste is deep red in color and

will keep several months in the refrigerator.

Vegetable stocks and broths are available in the soup aisle of market and are

now widely available in paper containers with re-sealable spouts. If you use

broths often in cooking, these paper containers are terrific to keep on-hand in

your refrigerator.

 

 

 

 

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