curry rice

Ingredients

• 1 tablespoon vegetable oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 1 tablespoon curry powder
• 1 can (13.5 oz) coconut milk
• 1 cup vegetable broth
• 1 cup rice (jasmine or basmati)
• 1/2 cup frozen peas
• Salt to taste

Instructions

1. Heat vegetable oil in a large pot or saucepan over medium heat.
2. Add chopped onion and cook until softened, about 5 minutes.
3. Add minced garlic and grated ginger and cook for 1 minute more, until fragrant.
4. Stir in curry powder and cook for 1 minute, stirring constantly.
5. Pour in coconut milk and vegetable broth. Bring to a simmer.
6. Add rice and stir to combine. Cover and cook for 15-20 minutes, or until rice is tender and liquid is absorbed.
7. Stir in frozen peas during the last 5 minutes of cooking.
8. Season with salt to taste.

Notes

• For a spicier curry, add a pinch of chili flakes.
• Use a wooden spoon to stir, as metal spoons can damage the pot.
• Store leftover curry rice in an airtight container in the refrigerator for up to 3 days.
• To reheat, add a splash of water and heat over medium heat until warmed through.