COCONUT CURRY WITH RICE AND VEGETABLES
Ingredients:
1/2 cup uncooked white rice
1 cup water
1/2 cup coconut milk
1/4 cup chopped onion
1/4 cup chopped red bell pepper
1/4 cup chopped green bell pepper
1/4 cup chopped carrots
1/4 cup chopped broccoli
1/4 cup frozen peas
1/2 tbsp curry powder
1/2 tbsp garlic powder
1/2 tbsp onion powder
1/2 tbsp turmeric
1/2 tbsp cumin
1/2 tbsp coriander
1/2 tbsp ginger
1/2 tbsp chili powder
1/2 tbsp salt
2 tbsp vegetable oil
Fresh cilantro for garnish (optional)
Instructions:
Rinse the rice and place it in a saucepan with 1 cup of water. Bring to a boil, then reduce heat to low and simmer for 18-20 minutes, until the water has been absorbed and the rice is cooked.
In a large skillet, heat the vegetable oil over medium heat. Add the onions and cook for 5 minutes, until softened.
Add the red and green bell peppers, carrots, broccoli, and frozen peas to the skillet, and sauté for 5 minutes, until the vegetables are slightly tender.
In a small bowl, mix together the curry powder, garlic powder, onion powder, turmeric, cumin, coriander, ginger, chili powder, and salt.
Add the spice mixture to the skillet, and stir to coat the vegetables.
Add the coconut milk to the skillet, and stir to combine. Bring to a boil, then reduce heat to low and simmer for 10 minutes, until the vegetables are tender and the sauce is thickened.
Serve the coconut curry over the cooked white rice, garnished with fresh cilantro if desired. Enjoy!