Vibrant Asparagus and Carrot Curry with Rice

1.Rinse the basmati rice under cold water until the water runs clear. In a medium saucepan, combine the rice and 2 cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes or until the rice is tender and the water is absorbed. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.

2.In a large skillet or pot, heat the vegetable oil over medium heat. Add the cumin seeds and sauté for about 30 seconds until fragrant.

3.Add the chopped onion to the skillet and cook until it becomes translucent, about 5 minutes. Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.

4.Add the coriander powder, turmeric powder, garam masala, and red chili powder to the skillet. Stir well to combine and cook for another minute to toast the spices.

5.Add the asparagus and carrots to the skillet, stirring to coat them in the spice mixture. Cook for about 5 minutes until they start to soften.

6.Pour in the coconut milk and soy sauce, stirring to combine. Bring the mixture to a gentle simmer and cook for 10-15 minutes, or until the vegetables are tender and the curry has thickened slightly. Season with salt to taste.

7.Serve the vibrant asparagus and carrot curry over the fluffy basmati rice, garnished with fresh cilantro.