Ingredients
Method
1. Heat a medium pot over medium heat with one tablespoon olive oil. Add the rice and toast, 1-2 minutes.
2. Add 3 cups vegetable stock and the bay leaf.
3. Reduce the heat and simmer the rice for 18 minutes. Fluff the rice with a fork, remove the bay leaf and add the butter. Toss to coat the rice evenly, then serve.
4. While the rice cooks, make the vegetables. Heat a deep nonstick pan over medium-high heat with 2 tablespoons olive oil. Add the onion, garlic, cauliflower, eggplant and capsicum. Cover and cook, stirring occasionally, 7-8 minutes until tender.
4. While the rice cooks, make the vegetables. Heat a deep nonstick pan over medium-high heat with 2 tablespoons olive oil. Add the onion, garlic, cauliflower, eggplant and capsicum. Cover and cook, stirring occasionally, 7-8 minutes until tender.
5. Uncover and add the tomatoes, chickpeas, salt, pepper, curry paste/powder, chutney and the remaining 1 cup vegetable stock. Simmer 6-7 minutes longer.
6. Serve the curry with scoops of rice on top – Rachael uses an ice cream scoop to portion it. If you put the rice on top, it will not get mushy. Garnish with green onions, coriander or parsley and nuts.
6. Serve the curry with scoops of rice on top – Rachael uses an ice cream scoop to portion it. If you put the rice on top, it will not get mushy. Garnish with green onions, coriander or parsley and nuts.
Thanks to Rachael Ray for the spacey goodness. Original recipe here
Yum! Didn't seem to be any instruction regarding when to add the lemon rind, so I threw it in with the tomato etc. Super delicious!
ReplyDeleteI love the name! Definitely going to give this one a go.
ReplyDeleterandom name, excellent recipe ;-)
ReplyDelete