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Spicy Vegetable Curry paired with Fragrant Rice is a dish that embodies the vibrant and diverse flavors of plant-based cuisine. This delightful combination is not only a feast for the taste buds but also a celebration of health and wellness. The rich blend of spices and fresh vegetables creates a comforting meal that promises warmth and satisfaction in every bite. Whether you are a seasoned vegan, a curious omnivore, or someone looking to incorporate more nutritious meals into your diet, this dish is perfect for you.

Vegetable Curry with Fragrant Rice

Discover the vibrant flavors of Spicy Vegetable Curry paired with Fragrant Rice, a delightful plant-based dish that celebrates health and wellness. This recipe combines a variety of seasonal vegetables and aromatic spices, creating a satisfying meal that's both comforting and nutritious. Perfect for anyone looking to enjoy delicious food while nourishing the body, this curry is sure to become a favorite in your kitchen. Dive into a culinary adventure and savor each flavorful bite!
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Ingredients
  

For the Vegetable Curry:

2 tablespoons vegetable oil

1 medium onion, finely chopped

2 cloves garlic, minced

1 tablespoon fresh ginger, grated

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 carrot, diced

1 bell pepper, diced (any color)

1 zucchini, diced

1 cup cauliflower florets

1 cup green peas (fresh or frozen)

Salt to taste

Fresh cilantro, chopped (for garnish)

For the Fragrant Rice:

1 cup basmati rice

1 ¾ cups water

1 bay leaf

4-5 cardamom pods

1 cinnamon stick

1 teaspoon salt

1 tablespoon lemon juice

Instructions
 

Prepare the Rice:

    - Rinse the basmati rice under cold water until the water runs clear. This removes excess starch and helps achieve fluffy rice.

      - In a medium saucepan, combine the rinsed rice, water, bay leaf, cardamom pods, cinnamon stick, salt, and lemon juice. Bring to a boil.

        - Once boiling, reduce the heat to low, cover, and simmer for 15-20 minutes, or until the rice is tender and the water has absorbed. Remove from heat and let it sit, covered, for 5 minutes before fluffing with a fork.

          Make the Vegetable Curry:

            - In a large pot or deep skillet, heat the vegetable oil over medium heat. Add the cumin seeds and toast for about 30 seconds or until fragrant.

              - Stir in the chopped onion, and sauté for about 5-7 minutes until the onions become translucent.

                - Add the minced garlic and grated ginger, cooking for another minute until fragrant.

                  - Mix in the coriander powder, turmeric powder, and garam masala, cooking for an additional minute to bloom the spices.

                    - Pour in the coconut milk and vegetable broth, bringing the mixture to a gentle simmer.

                      - Add the diced carrot, bell pepper, zucchini, and cauliflower florets. Allow the curry to simmer for about 10-15 minutes, or until the vegetables are tender.

                        - Mix in the green peas and season the curry with salt to taste. Simmer for an additional 5 minutes, allowing the flavors to meld together.

                          - Remove from heat and garnish with fresh cilantro.

                            Serve:

                              - Fluff the fragrant rice and mound it on plates. Spoon the warm vegetable curry over the rice and enjoy!

                                Prep Time, Total Time, Servings: 15 minutes | 45 minutes | Serves 4