Dairy-Free Vegetable Curry with Coconut Rice

Ingredients

• 1 can Coconut Milk (full-fat)
• 4 cups Mixed Vegetables (cauliflower, potatoes, peas, carrots)
• 1 medium Onion
• 4 cloves Garlic
• 1 tbsp Ginger
• 2 tbsp Curry Powder
• 1 tsp Turmeric Powder
• 1 tsp Cumin
• 1/4 cup Cilantro
• 1/2 cup Vegetable Broth
• 1 cup Basmati Rice

Instructions

1. 1Rinse the 1 cup of Basmati Rice under cold running water in a fine-mesh sieve until the water runs clear. This removes excess starch, which helps the rice cook up fluffy.
2. 2In a medium saucepan with a tight-fitting lid, combine the rinsed 1 cup of Basmati Rice, 1.5 cups of water, and 1/2 can (about 7 ounces) of full-fat Coconut Milk. Bring the mixture to a rolling boil over medium-high heat (375°F / 190°C), then immediately reduce the heat to low, cover the saucepan tightly, and let it simmer for 15 to 18 minutes, or until all the liquid is absorbed and the rice is tender. Turn off the heat and let the rice sit, covered, for 5 minutes. Then, gently fluff the rice with a fork.
3. 3While the rice is simmering, prepare the curry. Heat 1 tablespoon of neutral oil (like vegetable or canola) in a large, heavy-bottomed pot or Dutch oven over medium heat (350°F / 175°C). Add the 1 medium Onion, cut into 1/2-inch pieces, and cook, stirring occasionally, for 5 to 7 minutes, or until the onion is softened and translucent.
4. 4Add the 4 cloves of Garlic, minced, and the 1 tablespoon of Ginger, grated or finely minced, to the pot. Cook, stirring constantly, for 1 minute until fragrant. Be careful not to burn the garlic.
5. 5Stir in the 2 tablespoons of Curry Powder, 1 teaspoon of Turmeric Powder, and 1 teaspoon of Cumin. Cook, stirring constantly, for 30 seconds until the spices are very fragrant. This toasting step enhances their flavor.
6. 6Add the 4 cups of Mixed Vegetables (cut into bite-sized pieces, about 1-inch cubes for potatoes and cauliflower, and ensure carrots are similarly sized) and the 1/2 cup of Vegetable Broth to the pot. Stir everything to combine, scraping up any bits stuck to the bottom of the pot. Bring the mixture to a simmer over medium heat (350°F / 175°C), then reduce the heat to low, cover the pot, and cook for 15 to 20 minutes, or until the vegetables are tender when pierced with a fork. The exact time will depend on the size of your vegetable pieces.
7. 7Pour in the remaining 1/2 can (about 7 ounces) of full-fat Coconut Milk and stir in the 1/4 cup of fresh Cilantro, chopped. Let the curry simmer gently, uncovered, for 5 more minutes to allow the flavors to meld and the sauce to thicken slightly. Taste and add salt and pepper if desired (though not listed, these are standard seasonings).
8. 8Serve the hot vegetable curry spooned generously over the fluffy coconut rice.

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