Vegetable Curry with Basmati Rice

Ingredients

• 2 tbsp vegetable oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 2 tsp curry powder
• 1/2 tsp turmeric
• 1 potato, peeled and diced
• 1 carrot, sliced
• 1 cup cauliflower florets
• 1 can (14.5 oz) diced tomatoes
• 1 cup coconut milk
• 1 cup green beans or peas
• Salt, to taste
• Cooked basmati rice, for serving

Instructions

1. 1Heat the oil in a large pot over medium heat and cook the onion for 4 to 5 minutes until softened.
2. 2Add the garlic and ginger and cook for 30 seconds, then stir in the curry powder and turmeric and toast for 1 minute.
3. 3Add the potato, carrot, and cauliflower, stirring to coat in the spices.
4. 4Pour in the diced tomatoes and coconut milk, and bring to a simmer.
5. 5Cover and cook for 15 to 18 minutes, stirring occasionally, until the potato and carrot are tender.
6. 6Stir in the green beans or peas and cook for another 3 to 4 minutes until bright green and tender; season with salt to taste.
7. 7Serve hot over basmati rice.

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