Vegetable Curry In A Hurry - cooking recipe

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)

Preparation

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.
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.