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Space Curry
Weird name, I know! But apparently this curry was created for the crew of the space shuttle Discovery in 2006. I had no idea they ate so gourmet! I totally thought it was freeze dried food, Tang and space sticks...
 Ingredients 3 tablespoons extra virgin olive oil, divided 1 1/2 cups Basmati rice 4 cups vegetable stock, divided 1 bay leaf, fresh or dried Zest of 1 lemon 1 teaspoon turmeric 2 teaspoons ground coriander 2 teaspoons cumin 1/2 teaspoon cardamom (optional) 1 tablespoon butter 1 medium onion, thinly sliced 3 cloves garlic, chopped 1 small head cauliflower, chopped 1 firm eggplant, peeled and chopped 1 red capsicum, seeded and chopped 1 can diced tomatoes (14 ounces), drained 1 can chickpeas (15 ounces), drained Salt and pepper 3 slightly rounded tablespoons mild or hot curry paste (I just used curry powder) 3 rounded tablespoons mango chutney 3 green onions, chopped A handful of coriander or parsley Toasted slivered almonds or pieces of cashew Method 1. Heat a medium pot over medium heat with one tablespoon olive oil. Add the rice and toast, 1-2 minutes. 2. Add 3 cups vegetable stock and the bay leaf. 3. Reduce the heat and simmer the rice for 18 minutes. Fluff the rice with a fork, remove the bay leaf and add the butter. Toss to coat the rice evenly, then serve. 4. While the rice cooks, make the vegetables. Heat a deep nonstick pan over medium-high heat with 2 tablespoons olive oil. Add the onion, garlic, cauliflower, eggplant and capsicum. Cover and cook, stirring occasionally, 7-8 minutes until tender. 5. Uncover and add the tomatoes, chickpeas, salt, pepper, curry paste/powder, chutney and the remaining 1 cup vegetable stock. Simmer 6-7 minutes longer. 6. Serve the curry with scoops of rice on top ? Rachael uses an ice cream scoop to portion it. If you put the rice on top, it will not get mushy. Garnish with green onions, coriander or parsley and nuts. Thanks to Rachael Ray for the spacey goodness. Original recipe here  related searches : Space
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