Sunday, March 27, 2011

Curried Eggplant and Jasmine Rice


Confituras fig and orange chutney substitutes for mango chutney in this spicy, healthy vegetarian entree.

Eggplant




1-1/2 cup Jasmine rice cooked to directions on the package

2 tbsp EVOO
1 medium eggplant or 3 baby eggplants, cubed
1 large yellow onion, chopped
1 small red pepper, seeded and diced
6 cloves garlic, minced
1 can (14 oz) diced tomatoes, drained
2 heaping tbsp fig and orange chutney
2 tbsp curry powder or 1 rounded tbsp curry paste
Coarse salt to taste
1 cup vegetable broth
1 palm full of fresh cilantro, finely chopped
Toasted almond slivers
Thinly sliced green onions

1. Prepare and cook rice
2. Heat a deep skillet over medium heat to medium high heat
3. When the pan is hot, add olive oil, onion, garlic and cook until the onion releases it juices
4. Add eggplant, cook for 8 to 10 minutes covered, stirring occasionally
5. Uncover and add red pepper; cook until the pepper softens slightly
6. Add tomatoes, chutney, curry power, salt and broth
7. Stir to combine thoroughly and simmer for another 5 minutes
8. Remove from heat and add cilantro.
9. Serve over rice with a garnish of toasted almonds and green onions

Serves 4.

~Adapted from Rachel Ray's 30-minute Veggie Meals
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