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1
Prepare rice.
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2
While rice is simmering, start curry.
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3
Heat a deep, heavy bottomed nonstick skillet over medium to medium high heat.
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4
When the pan is hot, add oil, eggplant, onion, and bell pepper.
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5
Cover pan and cook 6 to 8 minutes, stirring occasionally.
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6
Uncover and add garlic; cook 1 minute more.
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7
Add tomatoes, chutney, curry, salt, and broth.
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8
Stir to combine and simmer for 1 to 2 minutes over low heat for flavors to combine.
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9
Remove curry from heat and stir in cilantro.
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10
Ladle eggplant curry into shallow bowls.
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11
Using an ice cream scoop, scoop rice balls into the center of bowls.
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12
Garnish your the and rice with lots of toasted sliced almonds and scallions or chives.
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13
Curry paste is available on the International Foods aisle of markets.
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14
The paste is deep red in color and will keep several months in the refrigerator.
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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.
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16
If you use broths often in cooking, these paper containers are terrific to keep on-hand in your refrigerator.
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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.
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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.
