Vegetable Curry Recipe

Sauté the Aromatics

In a large pot, heat the oil over medium heat. Add the chopped onion and sauté for about 5 minutes, until translucent.

Add Garlic and Ginger

Stir in the minced garlic and ginger, cooking for an additional minute until fragrant.

Incorporate Vegetables

Add the diced carrot, bell pepper, zucchini, and cauliflower florets. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.

Add Curry Powder and Coconut Milk

Sprinkle in the curry powder, salt, and black pepper. Mix well to coat the vegetables, then pour in the coconut milk. Stir to combine.

Simmer

Bring the mixture to a gentle simmer. Cook for 15-20 minutes, until the vegetables are tender and the curry has thickened. Stir occasionally.

Finish with Cilantro

Remove from heat and stir in the chopped cilantro. Adjust seasoning if necessary.

Rinse the Rice

Rinse the rice under cold water until the water runs clear to remove excess starch.

Cook the Rice

In a pot, combine the rinsed rice, water, and salt. Bring to a boil over high heat. Once boiling, reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed.

Fluff and Serve

Remove from heat and let sit, covered, for 5 minutes. Fluff the rice with a fork and serve alongside the curry.