Curry Recipe

Sauté the Vegetables

In a large pot, heat the vegetable oil over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent.

Add Remaining Vegetables

Add the sliced carrot and diced potato to the pot. Cook for an additional 5 minutes, stirring occasionally.

Incorporate Garlic and Ginger

Stir in the minced garlic and ginger, and cook for another minute until fragrant.

Add Curry Powder

Sprinkle the curry powder over the vegetables and stir well to coat everything in the spices. Cook for 1-2 minutes.

Add Broth and Seasonings

Pour in the vegetable broth and soy sauce. Stir to combine, then season with salt and black pepper to taste.

Simmer the Curry

Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for 20-25 minutes until the vegetables are tender.

Finish with Green Onions

Once the vegetables are cooked, stir in the chopped green onions and remove from heat.

Rinse the Rice

In a fine mesh strainer, rinse the rice under cold water until the water runs clear to remove excess starch.

Cook the Rice

In a medium saucepan, combine the rinsed rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes until the rice is tender and water is absorbed.

Fluff the Rice

Remove the saucepan from heat and let it sit covered for 5 minutes. Fluff the rice with a fork before serving.