Friday, April 8, 2011

"Indian Inspiration Week" Recipe 2: Lemon Rice and Eggplant-Chick Pea Curry

The second recipe I whipped up during our "Indian Inspiration Week" culinary event was lemon rice and eggplant-chick pea curry, courtesy of Rachael Ray!

This one has a nice balance of savoury flavour, tartness, nutty crunch and heat! I pretty much follow her recipe to a T, except I don't add the cardamom and opt for Patak's vindaloo curry paste as we like our curries hot! Oh, and I have to admit that try as I might, I can't seem to make this in 30 minutes. Then again, I'm kinda "leisurely" in the kitchen. :) Oh yeah - I also managed to forget the chicken stock on my grocery trip, so I drained the broth from a can of Campbell's condensed chicken noodle soup which seemed to work in a pinch. It's all about approximation, folks!

  • 3 tablespoons extra virgin olive oil, divided
  • 1 1/2 cups basmati rice
  • 4 cups chicken stock, divided
  • 1 bay leaf, fresh or dried
  • 1 lemon, zested
  • 1 teaspoon ground turmeric
  • 2 teaspoons ground coriander
  • 2 teaspoons ground cumin
  • 1/2 teaspoon ground cardamom, optional
  • 1 tablespoon butter
  • 1 medium onion, thinly sliced
  • 3 cloves garlic, chopped
  • 1 medium eggplant, peeled and chopped
  • 1 red bell pepper, seeded and chopped
  • 1 can fire roasted diced tomatoes (14 ounces), drained
  • 1 can chick peas (15 ounces), drained
  • Salt and pepper
  • 2 rounded tablespoons mild or hot curry paste
  • 2 scallions, chopped
  • 1/4 cup chopped roasted cashews


1) Heat a medium pot over medium heat with EVOO. Add rice and toast for 1- 2 minutes.

2) Add 3 cups chicken stock and the bay, lemon zest, turmeric, coriander, cumin and cardamom. Cover pot and bring rice to a boil.

3) Reduce the heat and simmer rice 18 minutes.

4) Fluff rice with a fork, remove bay leaf and add butter. Toss to coat the rice evenly.

5) While rice cooks, make the vegetables. Heat a deep nonstick skillet over medium-high heat with 2 tablespoons EVOO. Add onion, garlic, eggplant and bell pepper.

6) Cover and cook stirring occasionally 7-8 minutes until tender.

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

8) Mix scallions into rice and top with vegetables. Garnish with cashews.

9) Serve and enjoy!


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