Vegetable Curry with Basmati Rice

This vegetable curry is a flavorful and satisfying dish that's perfect for a weeknight meal. The basmati rice is fluffy and fragrant, and the vegetables are tender and flavorful. The curry sauce is rich and creamy, and it's packed with flavor. This dish is sure to become a family favorite.

I first had this vegetable curry at a restaurant in San Francisco. I was immediately hooked on the flavorful and satisfying dish. I asked the chef for the recipe, and he was kind enough to share it with me. I've been making this curry ever since, and it's always a hit with my family and friends. I've adapted the recipe over the years, and I've added my own personal touches. I've also experimented with different vegetables, and I've found that this combination of bell pepper, zucchini, carrot, and onion is the perfect combination of flavors and textures.

Prep time: 15 | Cook time: 30 | Serves: 4

Ingredients

• 1 cup basmati rice
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 bell pepper, chopped
• 1 zucchini, chopped
• 1 carrot, chopped
• 1/2 cup vegetable broth
• 1/2 cup coconut milk

Instructions

1. Cook basmati rice according to package directions.
2. Sauté onion and garlic in a pan over medium heat until softened.
3. Add bell pepper, zucchini, and carrot to the pan and cook until tender.
4. Stir in vegetable broth and coconut milk and bring to a boil.
5. Reduce heat and simmer for 15 minutes, or until the vegetables are cooked through.
6. Serve vegetable curry over basmati rice.

Why It Works

• The basmati rice is cooked separately from the vegetables, which prevents the rice from becoming mushy.
• The vegetables are cooked in a flavorful curry sauce, which infuses them with flavor.
• The coconut milk adds a rich and creamy texture to the curry sauce.
• The curry is simmered for 15 minutes, which allows the flavors to meld together.