Vegetable Curry In A Hurry Recipe

Name: Vegetable Curry In A Hurry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons extra virgin olive oil (EVOO); 1 1/2 cups basmati rice; 1 quart chicken broth or 1 quart vegetable broth; 1 dried bay leaf; 1 lemon, zest of; 2 teaspoons ground coriander; 2 teaspoons ground cumin; 1 teaspoon ground turmeric; 1/2 teaspoon ground cardamom (optional); 1 tablespoon butter; 1 small head cauliflower, chopped; 1 eggplant, peeled and chopped; 1 red bell pepper, seeded and chopped; 1 onion, thinly sliced; 3 garlic cloves, chopped; 1 (14 1/2 ounce) can diced tomatoes, drained (fire-roasted); 1 (15 ounce) can chickpeas, drained; 3 tablespoons curry paste (mild or hot); 3 tablespoons mango chutney; salt & freshly ground black pepper; 3 scallions (chopped, for garnish); fresh cilantro (a generous handful) or fresh parsley, chopped (a generous handful); slivered almonds (optional) or cashews (optional)

Servings: persons

3 tablespoons extra virgin olive oil (EVOO)
1 1/2 cups basmati rice
1 quart chicken broth or 1 quart vegetable broth
1 dried bay leaf
1 lemon, zest of
2 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon ground turmeric
1/2 teaspoon ground cardamom (optional)
1 tablespoon butter
1 small head cauliflower, chopped
1 eggplant, peeled and chopped
1 red bell pepper, seeded and chopped
1 onion, thinly sliced
3 garlic cloves, chopped
1 (14 1/2 ounce) can diced tomatoes, drained (fire-roasted)
1 (15 ounce) can chickpeas, drained
3 tablespoons curry paste (mild or hot)
3 tablespoons mango chutney
salt & freshly ground black pepper
3 scallions (chopped, for garnish)
fresh cilantro (a generous handful) or fresh parsley, chopped (a generous handful)
slivered almonds (optional) or cashews (optional)

1
In a large saucepan, heat 1 tablespoon EVOO, 1 turn of the pan, over medium heat. Add the rice and toast for 1 to 2 minutes. Stir in 3 cups chicken broth, the bay leaf, lemon zest, coriander, cumin, turmeric and cardamom. Cover the pan and bring to a boil. Reduce the heat and simmer for 18 minutes. Fluff the rice with a fork and discard the bay leaf. Add the butter and toss to evenly coat the rice; set aside.
2
While the rice cooks, in a large, deep nonstick skillet, heat the remaining 2 tablespoons EVOO, 2 turns of the pan, over medium-high heat. Add the cauliflower, eggplant, bell pepper, onion and garlic; cover and cook, stirring occasionally, until tender, 7 to 8 minutes. Uncover and stir in the tomatoes, chickpeas, curry paste and chutney; season with salt and pepper. Stir in the remaining 1 cup chicken broth and simmer for 6 to 7 minutes. Serve the vegetable curry with scoops of rice on top. Top with the scallions, cilantro and almonds.

628

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

How did you like this recipe?

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

You need 23 ingredients. The key ingredients include: 3 tablespoons extra virgin olive oil (EVOO), 1 1/2 cups basmati rice, 1 quart chicken broth or 1 quart vegetable broth, 1 dried bay leaf, and more.

Yes, Vegetable Curry In A Hurry falls under the Soups & Stews 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.

Vegetable Curry In A Hurry

How did you like this recipe?

Frequently Asked Questions