Recipe courtesy of Rachael Ray

Eggplant Curry with Toasted Almonds

Getting reviews...
Save Recipe
  • Level: Intermediate
  • Total: 30 min
  • Prep: 10 min
  • Cook: 20 min
  • Yield: 4 servings
Share This Recipe

Ingredients

Garnishes:

Directions

  1. Prepare rice. While rice is simmering, start curry.
  2. Heat a deep, heavy bottomed nonstick skillet over medium to medium high heat. When the pan is hot, add oil, eggplant, onion, and bell pepper. Cover pan and cook 6 to 8 minutes, stirring occasionally. Uncover and add garlic; cook 1 minute more. Add tomatoes, chutney, curry, salt, and broth. Stir to combine and simmer for 1 to 2 minutes over low heat for flavors to combine. Remove curry from heat and stir in cilantro. Ladle eggplant curry into shallow bowls. Using an ice cream scoop, scoop rice balls into the center of bowls. Garnish your the and rice with lots of toasted sliced almonds and scallions or chives.

Tidbits:

  1. Curry paste is available on the International Foods aisle of markets. The paste is deep red in color and will keep several months in the refrigerator.
  2. Vegetable stocks and broths are available in the soup aisle of market and are now widely available in paper containers with re-sealable spouts. If you use broths often in cooking, these paper containers are terrific to keep on-hand in your refrigerator.
  3. If you want to purchase just enough almonds to top this one recipe, check out the baking aisle of your market and look for either slivered or sliced almonds in a small 3-ounce pouch. Major Grey's mango chutney is available under many different brand names and can be found on both Condiment and International Foods aisles of market.
Kwame Onwuachi

Curry Chicken

30m Intermediate 99%
CLASS
Joanne Chang

Fresh Fruit Tart

32m Intermediate 99%
CLASS
28m Easy 98%
CLASS
24m Easy 99%
CLASS
19m Intermediate 99%
CLASS
Pamela Salzman

Eggplant "Meatballs"

14m Easy 99%
CLASS
37m Easy 100%
CLASS

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now