Vegan Emirati Inspired Vegetable Curry with Coconut Rice

Ingredients

• 4 cups Mixed Vegetables
• 1 can Coconut Milk
• 1 medium Onion
• 2 cloves Garlic
• 1 inch Ginger
• 2 tbsp Curry Powder
• 1/2 tsp Turmeric Powder
• 1 tsp Cumin Powder
• 1 tsp Coriander Powder
• 1/2 cup Vegetable Broth
• 2 tbsp Vegetable Oil
• 1/2 tsp Salt
• 4 cups Coconut Rice

Instructions

1. 1Prepare your ingredients: finely chop the 1 medium onion, mince the 2 cloves garlic, and grate the 1 inch ginger. Ensure your 4 cups of mixed vegetables are cut into bite-sized pieces.
2. 2Heat the 2 tablespoons of vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium heat (about 350°F or 175°C). Add the chopped 1 medium onion and cook, stirring occasionally, until it is softened and translucent, about 5 minutes.
3. 3Add the minced 2 cloves garlic and grated 1 inch ginger to the pot. Cook, stirring constantly, until they are fragrant, which should take about 1 minute. Be careful not to burn the garlic.
4. 4Stir in the 2 tablespoons of curry powder, 1/2 teaspoon of turmeric powder, 1 teaspoon of cumin powder, and 1 teaspoon of coriander powder. Cook for 2 to 3 minutes, stirring constantly, until the spices smell fragrant. This toasts the spices and deepens their flavor.
5. 5Add the 4 cups of mixed vegetables and the 1/2 cup of vegetable broth to the pot. Stir everything well to coat the vegetables evenly with the spices.
6. 6Increase the heat to bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 15 to 20 minutes, or until the vegetables are tender when pierced with a fork. Check occasionally to ensure it's not sticking.
7. 7Pour in the 1 can of coconut milk and add the 1/2 teaspoon of salt. Stir well to combine. Let the curry simmer uncovered for another 5 minutes, allowing the flavors to meld and the sauce to thicken slightly.
8. 8Serve the hot vegetable curry immediately over the 4 cups of coconut rice.

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