Vegetable Curry – Rachael Ray

Ingredients

• 1 1/2 cups jasmine rice
• 2 tablespoons extra virgin olive oil (EVOO)
• 1 large, firm eggplant, half peeled, cut into 1-inch cubes
• 1 large onion, chopped
• 1 large red bell pepper, seeded and diced
• 4 cloves garlic, chopped
• 1 tablespoon tomato paste
• 1 cup vegetable or chicken stock
• 3 rounded tablespoons mild red curry paste, available on the international foods aisle at the grocery store
• 1 can chickpeas (15 ounces)
• 1/2 cup mango chutney (a couple of heaping tablespoons)
• Salt
• Sliced or slivered almonds, toasted
• A handful of cilantro, chopped (optional)
• Thinly sliced scallions
• Store-bought naan bread or whole wheat pitas