Lemon Rice and Eggplant-Chick Pea Curry

Name: Lemon Rice and Eggplant-Chick Pea Curry
Prep time: 28 min
Cook time: 28 min
Total time: 28 min
Yield: 4
Cuisine: Indian, Asian
Ingredients: 355 milliliters basmati rice; 1 Tbsp butter; 425 grams chick peas, drained; 946 milliliters chicken stock, divided; 2 Tbsps mild or hot curry paste; 1 medium eggplant, peeled and chopped; 397 grams fire roasted diced tomatoes, drained; 1 bay leaf, fresh or dried; 3 cloves garlic, chopped; 1 teaspoons ground cardamom, optional; 2 teaspoons ground coriander; 2 teaspoons ground cumin; 1 teaspoon ground turmeric; 1 lemon, zested; 3 Tbsps extra-virgin olive oil, divided; 1 medium onion, thinly sliced; 1 red bell pepper, seeded and chopped; 59 milliliters chopped roasted cashews; 4 servings Salt and pepper; 2 scallions, chopped

The recipe Lemon Rice and Eggplant-Chick Pea Curry could satisfy your Indian craving in roughly 28 minutes. This recipe serves 4. One serving contains 693 calories, 21g of protein, and 24g of fat. A mixture of onion, butter, bay leaf, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the ground cardamom you could follow this main course with the Cardamom Cookies as a dessert. It is a good option if you're following a gluten free and vegetarian diet.

Instructions

Heat a medium pot over medium heat with extra-virgin olive oil.

Ingredients you will need

Extra Virgin Olive Oil

Equipment you will use

Pot

Add rice and toast for 1 to 2 minutes.

Ingredients you will need

Toast

Rice

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.

Ingredients you will need

Chicken Stock

Lemon Zest

Coriander

Bay Leaves

Cardamom

Turmeric

Butter

Cumin

Rice

Equipment you will use

Pot

While rice cooks, make the vegetables.

Ingredients you will need

Vegetable

Rice

Heat a deep nonstick skillet over medium-high heat with 2 tablespoons extra-virgin olive oil.

Ingredients you will need

Extra Virgin Olive Oil

Equipment you will use

Frying Pan

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.

Ingredients you will need

Chicken Stock

Bell Pepper

Curry Paste

Chickpeas

Eggplant

Tomato

Garlic

Pepper

Onion

Salt

Mix scallions into rice and top with vegetables.

Ingredients you will need

Vegetable

Green Onions

Rice

Garnish with cashews.

Ingredients you will need

Cashews

Equipment

Pot

Frying Pan

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Asian works really well with Chenin Blanc, Gewurztraminer, and Riesling. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. One wine you could try is De Morgenzon Reserve Chenin Blanc. It has 4.2 out of 5 stars and a bottle costs about 34 dollars.

De Morgenzon Reserve Chenin Blanc

Decadent golden with green hues, this Chardonnay exhibits aromas of toasted brioche with zesty marmalade. A backbone of lime and lemongrass with floral notes of honeysuckle and frangipani emerge on the palate. Warm, rich vanilla and a creamy almond nuance linger on the finish.