Recipe courtesy of Rachael Ray
Episode: Get Curry'd Away
Save Recipe Print
Lemon Rice and Eggplant-Chick Pea Curry
Total:
28 min
Prep:
10 min
Cook:
18 min
Yield:
4 servings
Level:
Easy
Total:
28 min
Prep:
10 min
Cook:
18 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Heat a medium pot over medium heat with extra-virgin olive oil. Add rice and toast for 1 to 2 minutes. Add 3 cups chicken stock and the bay, lemon zest, turmeric, coriander, cumin and cardamom. Cover pot and bring rice to a boil. Reduce the heat and simmer rice 18 minutes. Fluff rice with a fork, remove bay leaf and add butter. Toss to coat the rice evenly.

While rice cooks, make the vegetables. Heat a deep nonstick skillet over medium-high heat with 2 tablespoons extra-virgin olive oil. Add onion, garlic, eggplant and bell pepper. Cover and cook stirring occasionally 7 to 8 minutes until tender. Uncover and add the tomatoes, chick peas, salt, pepper, curry paste and remaining 1 cup chicken stock. Simmer 6 to 7 minutes longer. Mix scallions into rice and top with vegetables. Garnish with cashews.

Trending Videos 6 Videos

Get the recipe

Sushi Brain 00:53

This sushi brain is the most delicious way to creep out your friends.

Similar Topics:

IDEAS YOU'LL LOVE

Creamed Peas

Recipe courtesy of The Neelys

Parker's Split Pea Soup

Recipe courtesy of Ina Garten

Salmon in Lemon Brodetto with Pea Puree

Recipe courtesy of Giada De Laurentiis

Blueberry Scones with Lemon Glaze

Recipe courtesy of Tyler Florence

Beef with Snow Peas

Recipe courtesy of Ree Drummond

Green Chicken Curry

Recipe courtesy of Aarti Sequeira

Lemon Layer Sheet Cake

Recipe courtesy of Gale Gand

Lemon Chicken Breasts

Recipe courtesy of Ina Garten

Chicken and Rice Casserole

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.