Vegetable curry with rice
Description
The dish is prepared without unnecessary complications. In a medium saucepan, heat 1 teaspoon of oil over medium heat. Add mustard seeds and half of the onion, and cook, stirring, until the onion softens, about 3 minutes. Add rice and stir to combine. Add 1 1/2 cups of water, season with salt and pepper, and bring to a boil. Cover with a lid, reduce heat, and simmer until the water is absorbed and the rice is tender, about 15 minutes. Remove from heat and let stand for 5 minutes. Meanwhile, in a large skillet, heat 2 teaspoons of oil over medium heat. Add the remaining onion and cook, stirring, until softened, about 3 minutes. Add curry paste, stir, and cook until fragrant, about 1 minute. Stir in coconut milk and 1 cup of water, and bring to a boil. Add sweet potato and cauliflower, season with salt and pepper. Reduce heat to medium, cover, and simmer until vegetables are tender, 10 to 15 minutes. Add peas to the curry and simmer gently until the liquid reduces slightly, about 2 minutes. Serve curry with rice and cilantro. The finished dish is ready to be served.