Russian Season


Russian, Eastern European and international cuisine brought to you by a mother and a daughter

Curry Rice With Eggplants and Peppers

Everybody in our family loves risotto, which we make with or without mushrooms, adding zucchini and white wine. Aww that creamy, tender texture of risotto rice, saturated in olive oil and Parmesan cheese. And yes, we know this is not at all a Russian dish :)

But, sometimes you just don’t have all the necessary risotto components at hand. For example, this time we didn’t have any Arborio rice or Parmesan cheese. So, we decided to cook white rice with vegetables and mushroom stock instead. And it tasted good! The flavourful mushroom stock paired perfectly with eggplants. And fried carrots lent a cheerful warm colour to rice. The day was saved!

Curry Rice with Eggplants and Peppers


1 ½ cups white rice
1 medium-sized eggplant
1 large red sweet pepper
1 large onion
2 carrots
½ tbsp curry powder
1 tbsp fresh parsley leaves, finely chopped (or take basil leaves instead)
Vegetable oil
1 vegetable stock cube
1 mushroom stock cube

Serves 6

Wash and chop the eggplant into small cubes. You might want to peel the eggplant if it is bitter, but we used one of those “harmless” eggplants that have absolutely no bitterness in them.


Cook the eggplant in a large skillet, adding about 6 tbsp vegetable oil at first, and then more of necessary (eggplants absorb a lot of oil). Season it with salt and cook on a medium low heat under a lid; once the eggplant cubes grow translucent, remove the lid and cook on a medium heat until the water has evaporated and the color of the eggplant is something between green and golden.

Fried Eggplants

Wash and peel the carrots and grate them coarsely. Wash the pepper, remove the core and chop it in small cubes, smaller than the eggplant. Cook the carrots and the peppers in a skillet under a lid, adding a couple of tbsp oil and a pinch of salt. When the vegetables are soft, remove the lid, increase the heat and let them fry for a couple of minutes more.

On a separate small skillet, heat some oil and fry the onion, finely chopped, until golden brown.

As the vegetables cook, bring to boil 3 cups water and wash the rice. When the water starts to boil, dissolve two stock cubes in it. Add rice and cook on medium heat, lid half-closed, until the rice is soft, but still a little bit chalky inside. Most likely, there will be some liquid left in the saucepan at this stage; otherwise, you can add some boiled water.

Stock Cubes

Boiling rice

Now it’s time you add the eggplant, carrots, peppers, onion, and parsley leaves to rice, stir well and turn the heat to low.


Rice with vegetables

Season the mixture with curry powder, close the lid and simmer on a low heat for about 10 minutes. Don’t let the rice dry our completely, leave a tiny bit of stock for a soft, creamy texture.

Curry Rice with Eggplants and Peppers

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Category: Beyond Eastern Europe, Main Course

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9 Responses

  1. Jan Hassard says:

    Arborio rice is an Italian short-grain rice. It is named after the town of Arborio, in the Po Valley, where it is grown. When cooked, the rounded grains are firm, creamy, and chewy, due to its higher amylopectin starch content;[1] thus, it has a starchy taste but blends well with other flavours. It is used to make risotto, although Carnaroli, Maratelli and Vialone Nano are sometimes used to prepare the dish. Arborio rice is also used for rice pudding.`

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  2. Sachinthaka says:

    It is unfortunate that you lump Armenia and Georgia totehger. In fact according to the data you have presented Armenia is not doing badly (slightly below average in science) whereas the Georgian scores are quite low.

  3. A minute saved is a minute earned, and this saved hours!

  4. What I find so interesting is you could never find this anywhere else.

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