Gluten-Free Vegetable Curry with Coconut Rice

Ingredients

• 4 cups Mixed vegetables (broccoli, carrots, cauliflower, bell peppers)
• 1 cup Basmati rice
• 1 can (13.5 oz) Coconut milk
• 1 medium Onion
• 1 tbsp Ginger-garlic paste
• 2 tbsp Curry powder
• 1/2 tsp Turmeric powder
• 1 cup Vegetable broth
• 2 tbsp Oil
• 1/4 cup Cilantro

Instructions

1. 1Rinse the 1 cup of Basmati rice. In a medium saucepan with a lid, combine the rinsed rice with the 1 can (13.5 oz) of Coconut milk and 1 cup of water. Bring the mixture to a rolling boil over medium-high heat (400°F / 200°C), then immediately reduce the heat to low (200°F / 95°C), cover the saucepan tightly with the lid, and simmer for 15 minutes, or until all the liquid is absorbed and the rice is tender. Remove from heat and let it sit, covered, for 5 minutes.
2. 2While the rice is cooking, prepare the vegetables. Cut the 4 cups of Mixed vegetables (broccoli, carrots, cauliflower, bell peppers) into bite-sized pieces, about 1-inch in size.
3. 3Heat the 2 tbsp of Oil in a large skillet or pot over medium-high heat (400°F / 200°C). Add the 1 medium Onion, chopped, and cook, stirring occasionally, for 5-7 minutes, or until the onion is softened and golden brown.
4. 4Add the 1 tbsp of Ginger-garlic paste to the skillet and cook, stirring constantly, for 1 minute until fragrant.
5. 5Stir in the prepared 4 cups of Mixed vegetables and the 2 tbsp of Curry powder. Cook for 5 minutes, stirring frequently, until the vegetables are slightly tender and coated in the spices.
6. 6Pour in the 1 cup of Vegetable broth. Bring the mixture to a simmer over medium heat (300°F / 150°C) and cook for 10-15 minutes, or until the vegetables are tender when pierced with a fork. Stir in the 1/2 tsp of Turmeric powder during the last 5 minutes of cooking.
7. 7Serve the vegetable curry spooned over the prepared coconut rice. Garnish with the 1/4 cup of fresh Cilantro, chopped.

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