Bombay Rice Curry

Course : Curry
Serves: 1
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1 cup onion finely chopped
2 teaspoons oil
1 cup eggplant cubes, peeled
1/2 cup raw nuts -- (peanuts, cashews, or pecans)
1 cup fresh tomato cubes; peeled
1 cup apple cubes; peeled
2 cloves garlic peeled
1/2 teaspoon ground turmeric
1/2 teaspoon ground cinnamon
1/2 teaspoon ground coriander
1 teaspoon freshly ground pepper -- (to taste)
1 teaspoon salt
1 teaspoon cumin seeds
1 teaspoon mustard or dill seeds
2 teaspoons ground red pepper or chile-powder
1 Cup water as needed
4 cups brown rice; precooked -- still warm (brown Basmati is best)
1/2 cup raisins -- (optional)
1/2 cup coconut; shredded -- (optional)

Preparation / Directions:

Sauté onions and eggplant in oil in a skillet. Meanwhile, stir eggplant, nuts, tomato, apple and garlic in a blender into a paste, adding water if needed to form a soft mass. (Tiny lumps are fine). Blend spices into the paste, and then stir all into the soft onions. Taste and adjust spice level--it is easy to add at this point. Quickly whisk in enough water to make the spiced vegetable sauce like thick soup. Pour over warm rice. Garnish with raisins or coconut if desired.

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