"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Lemon Rice and Chickpea Curry Recipe

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This recipe for Lemon Rice and Chickpea Curry, by , is from The Puskas Edwards Hewitson Kelly Family Cookbook v.5, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Rachael Ray


3 tbsp olive oil, divided
1 1/2 c basmati rice
4 c chicken stock, divided
1 bay leaf
1 lemon, zested
1 tsp ground turmeric
2 tsp ground coriander
2 tsp ground cumin
1/2 tsp ground cardamon
1 tbsp butter
1 med onion, thinly sliced
3 cloves garlic, chopped
1 medium eggplant, peeled and chopped (I use other veg - usually cauliflower)
1 red bell pepper, seeded and chopped
1 14-oz can fire roasted diced tomatoes, drained
1 15-oz can chick peas, drained
salt and pepper
2 rounded tbsp mild curry paste
2 scallions, chopped
1/4 c chopped roasted cashews

Heat a medium pot over med heat with oil. Add rice and toast for 1-2 min. Add 3 c chicken stock and bay leaf, lemon zest, turmeric, coriander, cumin and cardamom. Cover pot and bring rice to a boil. Reduce the heat and simmer rice 18 min. Fluff rice with fork, remove bay leaf and add butter. toss to coat rice evenly.

While rice cooks, make veg. Heat deep nonstick skillet over med-hi heat with 2 tbsp oil. Add onion, garlic, eggplant (or cauliflower) and bell pepper. Cover and cook; stirring occasionally, 7-8 min. until tender. Uncover and add tomatoes, chick peas, salt, pepper, curry paste and remaining 1 c chicken stock. Simmer 6-7 min longer. Mix scallions into rice and top with veg. Garnish with cashews.

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Number Of Servings:
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Preparation Time:
30 min




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