Indian-Style Vegetable Curry Rice Bowl

The rice cooks first: rinsed, simmered fifteen minutes and rested ten with the lid on.

The curry blooms curry powder, cumin and turmeric in oil with onion, garlic and ginger, then simmers sweet potato and carrots in tomatoes and coconut milk. It has no meat and no lentils.

Why This Recipe Works

• Blooming the spices for a minute in oil deepens their flavour.
• Coconut milk and tomatoes together make a sauce thick enough to spoon.
• Peas go in at the end so they stay bright.
• Resting the rice off the heat finishes the grains without stickiness.

How to Make It

1. Rice cooked

   Rinse the rice. Combine rice and water in a saucepan, bring to a boil, cover, reduce heat and simmer 15 minutes. Remove from heat and rest covered 10 minutes.

2. Spices bloomed

   Heat neutral oil in a large saucepan over medium heat. Cook onion 4 minutes, then add garlic, ginger, curry powder, cumin and turmeric and cook 1 minute.

3. Curry simmered

   Add sweet potato, carrots, diced tomatoes, coconut milk and salt. Bring to a gentle simmer, cover and cook 18 to 22 minutes until the sweet potato and carrots are tender.

4. Peas and serve

   Stir in green peas and simmer 3 minutes more. Spoon the vegetable curry alongside the white rice and finish with cilantro.

Ingredient Notes

Sweet potato

One large, in 3/4-inch cubes, the main vegetable.

Coconut milk

One 13.5-ounce can, unsweetened.

Peas

One cup, frozen, added in the last three minutes.

Success Tips

• Rinse the rice until the water runs clear for separate grains.
• Cut the sweet potato and carrots to a similar size.
• Add a splash of water if the curry thickens past spoonable.

Serving Ideas

Spoon the curry beside the rice with cilantro over the top and flatbread on the side.

Storage and Reheating