Vegetable Curry In A Hurry

• 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.

extra virgin olive oil, basmati rice, chicken broth, bay leaf, lemon, ground coriander, ground cumin, ground turmeric, ground cardamom, butter, head cauliflower, eggplant, red bell pepper, onion, garlic, tomatoes, chickpeas, curry, mango, salt, scallions, fresh cilantro, almonds

Taken from www.food.com/recipe/vegetable-curry-in-a-hurry-189501 (may not work)