Vegetable Curry In A Hurry (recipe)

Mixed Vegetable Curry

This has to be one of my favorite recent recipes. Its twist (for me) comes from the addition of mango chutney near the end. This really gives it a sweet n savoury kick that is hard for others to put their finger on. Since this recipe I’ve taken to adding a spoonful of chutney into my curry dishes as a matter of course 🙂

Because I used chive from our little herb garden (see below), I have also entered this into the Green Blog Project 🙂

Winter Vegetable Curry Aka Vegetable Curry In A Hurry

adapted from a recipe by Rachael Ray
Serving Size: 4


3 tablespoons EVOO ??????? Extra Virgin Olive Oil, divided
1 cups Basmati rice
4 cups chicken or vegetable stock, divided
1 bay leaf, fresh or dried
The zest of 1 lemon
1 teaspoon turmeric
2 teaspoons coriander
2 teaspoons cumin
??? teaspoon cardamom, optional
1 tablespoon butter
1 medium onion, thinly sliced
3 cloves garlic, chopped
1 small head cauliflower, chopped
1 firm eggplant, peeled and chopped (I peel away only half of the skin ??????? I like the color and texture of a little of the black skin in this dish.)
1 red bell pepper, seeded and chopped
1 can 14-ounce fire roasted diced tomatoes, drained
1 can 15-ounce chick peas, drained
Salt and pepper
3 slightly rounded tablespoons mild or hot curry paste
3 tablespoons rounded mango chutney
3 scallions, chopped, garnish
A handful of cilantro or parsley, to garnish
Toasted slivered almonds or pieces of cashew, garnish


Heat a medium pot over medium heat with EVOO. Add rice and toast a minute or two. Add 3 cups chicken or vegetable stock and the bay leaf, 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, then serve.

While rice cooks, make the vegetables. Heat a deep nonstick skillet over medium high heat with 2 tablespoons EVOO. Add onion, garlic, cauliflower, eggplant and bell pepper. Cover and cook stirring occasionally 7-8 minutes until tender.

(because I used curry powder I added it at this stage and sauteed the powder along with the veggies 🙂 )

Uncover and add the tomatoes, chick peas, salt, pepper, curry paste, chutney and remaining 1 cup chicken or vegetable stock. Simmer 6-7 minutes longer.

Garnish with scallions, cilantro or parsley and nuts.

(Visited 416 times, 1 visits today)