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Welcome to a culinary adventure that celebrates the vibrant colors and rich flavors of nature! Today, we're diving into a delightful recipe for Rainbow Vegetable Curry with Fragrant Rice. This dish not only pleases the eye with its spectrum of colors but also tantalizes the palate with a harmonious blend of spices and fresh vegetables. Whether you're a seasoned cook or a novice in the kitchen, this recipe is sure to elevate your meal experience while promoting a healthy lifestyle.

Vegetable Curry with Fragrant Rice

Experience a burst of color and flavor with this Rainbow Vegetable Curry paired with fragrant jasmine rice. This plant-based dish is packed with fresh vegetables and aromatic spices, creating a delightful meal that's both nutritious and satisfying. Easy to prepare, it caters to various dietary needs while promoting a healthy lifestyle. Elevate your dining experience and enjoy the vibrant tastes of nature in every bite. Perfect for weeknight dinners or gatherings, this recipe will become a favorite in your kitchen!
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Ingredients
  

For the Vegetable Curry:

1 tbsp coconut oil

1 medium onion, finely chopped

3 garlic cloves, minced

1 tbsp fresh ginger, grated

1 red bell pepper, diced

1 zucchini, diced

1 carrot, diced

1 cup green beans, trimmed and cut into 2-inch pieces

1 cup cauliflower florets

1 can (14 oz) coconut milk

1 cup vegetable broth

2 tbsp red curry paste (adjust for spice preference)

1 tbsp soy sauce

1 tsp turmeric powder

1 tsp garam masala

Salt and pepper to taste

Fresh cilantro for garnish

For the Fragrant Rice:

1 cup jasmine rice

1 ½ cups water or vegetable broth

1 tsp cumin seeds

1 cinnamon stick

2-3 cardamom pods

Salt, to taste

Instructions
 

Cook the Rice: In a medium saucepan, rinse the jasmine rice under cold water until the water runs clear. Combine the rice, water (or vegetable broth), cumin seeds, cinnamon stick, cardamom pods, and a pinch of salt in the saucepan. Bring to a boil, then reduce the heat to low. Cover and simmer for about 15 minutes or until the rice is tender and the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes. Fluff with a fork before serving.

    Prepare the Curry: In a large pot or Dutch oven, heat the coconut oil over medium heat. Add the chopped onion and sauté for about 5 minutes, or until translucent. Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.

      Add Vegetables: Add the diced red bell pepper, zucchini, carrot, green beans, and cauliflower. Stir and cook for 5-7 minutes until the vegetables begin to soften.

        Create the Sauce: Add the red curry paste, turmeric, and garam masala to the pot. Stir well to coat the vegetables, cooking for another 1-2 minutes. Pour in the coconut milk and vegetable broth, stirring to combine. Bring the mixture to a gentle simmer.

          Season & Simmer: Stir in the soy sauce and season with salt and pepper to taste. Cover and allow the curry to simmer for about 15-20 minutes, stirring occasionally, until the vegetables are tender and the flavors meld together.

            Serve: Scoop the fragrant rice onto plates, ladle the vegetable curry over the rice, and garnish with fresh cilantro. Serve hot and enjoy your flavorful meal!

              Prep Time: 15 mins | Total Time: 45 mins | Servings: 4