Creamy Vegetable Curry with Rice
Ingredients
- 1 1/2 cup long-grain rice
- 1/2 tsp salt
- 1 Tbsp vegetable oil
- 1 onion, finely chopped
- 1 Tbsp curry powder (more or less)
- 1 cup coconut milk
- 90g broccoli, cut into florets
- 125g beans, cut into short lengths
- 1 carrot, cut into small cubes
- 250g pumpkin, cut into small cubes
Instructions
(Microwave 850 watts). Place rice in a large microwave-safe bowl with 3 cups boiling water and the salt. Cook on HIGH 12 - 14 minutes. (Do not cover the rice or it will boil over.) Set aside. Place the oil and onion in a large dish and cook on HIGH for 2 minutes. Stir in the curry powder and cook on HIGH 30 seconds. Pour coconut milk into the dish so that it is well combined. Add the vegetables, cover and cook on HIGH for 10 minutes; stir after 5 minutes. Reheat the rice and fluff up with a fork. Serve the curry over the rice.