Golden Vegetable Curry with Basmati Rice
"A fragrant and vibrant vegetable curry, rich with aromatic spices and creamy coconut milk, served alongside fluffy basmati rice. This wholesome dish is a comforting and nutritious meal, perfect for a cozy evening."
Ingredients
All Steps
- 1
Rinse basmati rice thoroughly. In a small saucepan, combine 1 cup of rice with 1.5 cups of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until water is absorbed. Let stand covered for 5 minutes, then fluff with a fork.
- 2
While the rice cooks, finely chop the onion, mince the garlic, and grate the ginger.
- 3
Peel and dice the carrot and potato into 1/2-inch cubes. Cut cauliflower into small florets and trim green beans.
- 4
In a large pot or Dutch oven, heat vegetable oil over medium heat. Add chopped onion and sauté until softened, about 5-7 minutes.
- 5
Add minced garlic and grated ginger to the pot, cooking for another minute until fragrant.
- 6
Stir in curry powder, turmeric, cumin, coriander, and tomato paste. Cook for 1-2 minutes, stirring constantly, until aromatic.
- 7
Add diced carrots, potatoes, cauliflower, and green beans to the pot. Pour in vegetable broth and coconut milk. Bring to a gentle simmer.
- 8
Reduce heat to low, cover, and cook for 15-20 minutes, or until vegetables are tender. Stir occasionally to prevent sticking.
- 9
Stir in the fresh spinach and cook until wilted, about 2-3 minutes.
- 10
Season the curry with salt and black pepper to taste. Remove from heat.
- 11
Serve the Golden Vegetable Curry hot over the fluffy basmati rice, garnished with fresh chopped cilantro.