Lemon Rice and Eggplant-Chick Pea Curry Recipe

Name: Lemon Rice and Eggplant-Chick Pea Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons extra-virgin olive oil, divided; 1 1/2 cups basmati rice; 4 cups chicken stock, divided; 1 bay leaf, fresh or dried; 1 lemon, zested; 1 teaspoon ground turmeric; 2 teaspoons ground coriander; 2 teaspoons ground cumin; 1/2 teaspoon ground cardamom, optional; 1 tablespoon butter; 1 medium onion, thinly sliced; 3 cloves garlic, chopped; 1 medium eggplant, peeled and chopped; 1 red bell pepper, seeded and chopped; 1 (14-ounce) can fire roasted diced tomatoes, drained; 1 (15-ounce) can chick peas, drained; Salt and pepper; 2 rounded tablespoons mild or hot curry paste; 2 scallions, chopped; 1/4 cup chopped roasted cashews

Servings: persons

3 tablespoons extra-virgin olive oil, divided
1 1/2 cups basmati rice
4 cups chicken stock, divided
1 bay leaf, fresh or dried
1 lemon, zested
1 teaspoon ground turmeric
2 teaspoons ground coriander
2 teaspoons ground cumin
1/2 teaspoon ground cardamom, optional
1 tablespoon butter
1 medium onion, thinly sliced
3 cloves garlic, chopped
1 medium eggplant, peeled and chopped
1 red bell pepper, seeded and chopped
1 (14-ounce) can fire roasted diced tomatoes, drained
1 (15-ounce) can chick peas, drained
Salt and pepper
2 rounded tablespoons mild or hot curry paste
2 scallions, chopped
1/4 cup chopped roasted cashews

1
Heat a medium pot over medium heat with extra-virgin olive oil.
2
Add rice and toast for 1 to 2 minutes.
3
Add 3 cups chicken stock and the bay, lemon zest, turmeric, coriander, cumin and cardamom.
4
Cover pot and bring rice to a boil.
5
Reduce the heat and simmer rice 18 minutes.
6
Fluff rice with a fork, remove bay leaf and add butter.
7
Toss to coat the rice evenly.
8
While rice cooks, make the vegetables.
9
Heat a deep nonstick skillet over medium-high heat with 2 tablespoons extra-virgin olive oil.
10
Add onion, garlic, eggplant and bell pepper.
11
Cover and cook stirring occasionally 7 to 8 minutes until tender.
12
Uncover and add the tomatoes, chick peas, salt, pepper, curry paste and remaining 1 cup chicken stock.
13
Simmer 6 to 7 minutes longer.
14
Mix scallions into rice and top with vegetables.
15
Garnish with cashews.

840

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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 20 ingredients. The key ingredients include: 3 tablespoons extra-virgin olive oil, divided, 1 1/2 cups basmati rice, 4 cups chicken stock, divided, 1 bay leaf, fresh or dried, and more.

Yes, Lemon Rice and Eggplant-Chick Pea Curry 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!

Lemon Rice and Eggplant-Chick Pea Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions