Prepare rice according to package directions.
While rice is simmering, start the curry: Heat a nonstick skillet over medium to medium-high heat. When the pan is hot, add EVOO, 2 turns around the pan, eggplant, onion and bell pepper. Cover pan and cook 6-8 minutes, stirring occasionally.
Add garlic and tomato paste, cook about 1 minute more then add the vegetable stock, curry paste and chickpeas.
Stir in mango chutney and salt, and simmer for 1-2 minutes over low heat for flavors to combine. Remove curry from heat and stir in cilantro.
To serve, ladle curry into shallow bowls then scoop rice into the center of the bowls. Garnish your curry with lots of toasted almonds, cilantro and scallions, and serve with naan bread or pitas alongside.