14 Ingredients
  • 1 1/2 cups jasmine rice, cooked to directions on package
  • 2 tablespoons (2 turns around the pan in a slow, steady stream) extra-virgin olive oil
  • 1 large, firm eggplant, cut into 1-inch cubes
  • 1 large, yellow skinned onion, peeled and chopped
  • 1 large red bell pepper, seeded and diced
  • 4 cloves garlic, cracked away from skin with a whack between flat of knife and heel of hand
  • 1 (14-ounce) can diced tomatoes, drained
  • 1/4 cup (a couple of heaping tablespoons) mango chutney
  • 1 rounded tablespoon mild curry paste or 2 tablespoons (a generous palm full) curry powder
  • Coarse salt
  • 1 cup vegetable broth or stock
  • A handful (about 2 tablespoons) cilantro leaves, finely chopped, optional
  • Toasted sliced or slivered almonds
  • Thinly sliced scallions or chopped fresh chives
Nutrition
450
23% daily value
4 servings
                                       
                                            dairy-​free, gluten-​free
     

Fat

12% 8

Saturated

6% 1

Trans

- 0

Monounsaturated

- 5

Polyunsaturated

- 1

Carbs

29% 88

Carbs (net)

- 79

Fiber

38% 9

Sugars

- 23

Sugars, added

- 12

Protein

17% 8

Cholesterol

- 0

Sodium

46% 1098

Calcium

10% 100

Magnesium

15% 61

Potassium

16% 765

Iron

25% 5

Zinc

13% 1

Phosphorus

23% 163

Vitamin A

10% 90

Vitamin C

81% 73

Thiamin (B1)

89% 1

Riboflavin (B2)

15% 0

Niacin (B3)

32% 5

Vitamin B6

42% 1

Folate equivalent (total)

84% 336

Folate (food)

- 73

Folic acid

- 155

Vitamin B12

0% 0

Vitamin D

0% 0

Vitamin E

21% 3

Vitamin K

14% 16
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