Vegetable Curry with Fragrant Rice

Discover the vibrant flavors and comforting warmth of Spiced Vegetable Delight Curry paired with Fragrant Rice. This delightful recipe not only satisfies the palate but also nourishes the body with a variety of colorful vegetables. Perfect for both weeknight dinners and special occasions, this dish is versatile, healthy, and easy to prepare.

Vegetable Curry with Fragrant Rice

Experience the vibrant and comforting flavors of Spiced Vegetable Delight Curry paired with Fragrant Rice. This healthy and versatile dish features a mix of seasonal vegetables simmered in a creamy coconut milk base, creating a hearty meal that's perfect for any occasion. With easy-to-follow steps, you'll learn how to build rich flavors using aromatics and spices. Elevate your cooking skills and delight your senses with this nourishing recipe that’s sure to impress at your dinner table.

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Ingredients

For the Vegetable Curry:

2 tablespoons coconut oil or vegetable oil

1 medium onion, finely chopped

3 cloves garlic, minced

1 tablespoon fresh ginger, grated

1 green chili, finely chopped (adjust to taste)

1 teaspoon cumin seeds

1 teaspoon coriander powder

1 teaspoon turmeric powder

1 teaspoon garam masala

1 can (400ml) coconut milk

1 cup vegetable broth

1 medium potato, diced

1 carrot, sliced

1 bell pepper (red or yellow), chopped

1 cup green beans, trimmed and chopped

1 cup cauliflower florets

Salt, to taste

Fresh cilantro, chopped (for garnish)

For the Fragrant Rice:

1 ½ cups basmati rice

3 cups water

2 tablespoons ghee or butter

1 teaspoon cumin seeds

1 bay leaf

Salt, to taste

Optional: a pinch of saffron threads or a few cardamom pods for extra fragrance

Instructions

Prepare the Rice:

Rinse the basmati rice under cold water until the water runs clear. In a medium pot, heat ghee or butter over medium heat. Add cumin seeds and bay leaf, sautéing for about 1 minute until fragrant. Add the rinsed rice and stir for another minute, ensuring it’s coated in the ghee. Pour in the water, add salt to taste, and bring to a boil. Cover the pot, reduce the heat to low, and cook for 15-18 minutes, or until all the water is absorbed. Remove from heat and let it sit covered for an additional 5 minutes before fluffing with a fork.

Make the Vegetable Curry:

In a large saucepan, heat the coconut oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic, grated ginger, and chopped green chili, cooking for another minute until fragrant.

Spice it Up:

Add cumin seeds, coriander powder, turmeric, and garam masala to the onion mixture, roasting the spices for about 2 minutes.

Add the Vegetables:

Pour in the coconut milk and vegetable broth, and stir to combine. Add the diced potato, sliced carrot, chopped bell pepper, green beans, and cauliflower florets. Bring the mixture to a gentle simmer.

Simmer and Season:

Cover the saucepan and let the curry simmer for about 20-25 minutes, or until the vegetables are tender. Season with salt to taste and adjust spices as desired.

Serve:

Fluff the fragrant rice with a fork, and serve alongside the vegetable curry. Garnish with fresh cilantro for an added touch.

Prep Time, Total Time, Servings: 20 minutes | 50 minutes | 4 servings