Eggplant Curry with Toasted Almonds Recipe

Name: Eggplant Curry with Toasted Almonds
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 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 (a couple of heaping tablespoons) mango chutney; 1 rounded tablespoon mild curry paste or 2 tablespoons (a generous palm full) curry powder; Coarse salt; 1 cup vegetable broth or stock; A handful (about 2 tablespoons) cilantro leaves, finely chopped, optional; Toasted sliced or slivered almonds; Thinly sliced scallions or chopped fresh chives

Servings: persons

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
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 (a couple of heaping tablespoons) mango chutney
1 rounded tablespoon mild curry paste or 2 tablespoons (a generous palm full) curry powder
Coarse salt
1 cup vegetable broth or stock
A handful (about 2 tablespoons) cilantro leaves, finely chopped, optional
Toasted sliced or slivered almonds
Thinly sliced scallions or chopped fresh chives

1
Prepare rice.
2
While rice is simmering, start curry.
3
Heat a deep, heavy bottomed nonstick skillet over medium to medium high heat.
4
When the pan is hot, add oil, eggplant, onion, and bell pepper.
5
Cover pan and cook 6 to 8 minutes, stirring occasionally.
6
Uncover and add garlic; cook 1 minute more.
7
Add tomatoes, chutney, curry, salt, and broth.
8
Stir to combine and simmer for 1 to 2 minutes over low heat for flavors to combine.
9
Remove curry from heat and stir in cilantro.
10
Ladle eggplant curry into shallow bowls.
11
Using an ice cream scoop, scoop rice balls into the center of bowls.
12
Garnish your the and rice with lots of toasted sliced almonds and scallions or chives.
13
Curry paste is available on the International Foods aisle of markets.
14
The paste is deep red in color and will keep several months in the refrigerator.
15
Vegetable stocks and broths are available in the soup aisle of market and are now widely available in paper containers with re-sealable spouts.
16
If you use broths often in cooking, these paper containers are terrific to keep on-hand in your refrigerator.
17
If you want to purchase just enough almonds to top this one recipe, check out the baking aisle of your market and look for either slivered or sliced almonds in a small 3-ounce pouch.
18
Major Grey's mango chutney is available under many different brand names and can be found on both Condiment and International Foods aisles of market.

362

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 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, 1 large, yellow skinned onion, peeled and chopped, and more.

Yes, Eggplant Curry with Toasted Almonds falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Eggplant Curry with Toasted Almonds

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions