Eggplant Curry
with Toasted Almonds
1 1/2 cups jasmine rice, cooked
2 TB olive oil
1 large, firm eggplant, cut into 1-inch cubes
1 large onion, chopped
1 red bell pepper, diced
4 cloves garlic, chopped
1 (14-ounce) can diced tomatoes, drained
1/4 cup mango chutney
2 TB Signature Spices Garam Masala
salt to taste
1 cup vegetable broth or stock
2 TB cilantro leaves, finely chopped
¼ cup toasted almonds
Heat a deep, heavy bottomed nonstick skillet over medium to medium high heat.
When the pan is hot, add oil, eggplant, onion, and bell pepper. Cover pan and cook
6 to 8 minutes, stirring occasionally. Uncover and add garlic; cook 1 minute more.
Add tomatoes, chutney, Signature Spices Garam Masala, salt, and broth. Stir to
combine and simmer for 1 to 2 minutes over low heat for flavors to combine. Remove
curry from heat and stir in cilantro and almonds. Serve with rice.
