Rice and curry

Heat the oil in a large pot over medium-high heat. Add the diced or grated onion and cook, stirring frequently, until softened and fragrant, about 2-3 minutes.

Stir in the powdered curry, coating the onions evenly, and cook for 1 minute to bloom the spices and remove any raw flavor.

Add the rice to the pot and stir constantly, toasting it lightly in the curry-oil mixture for 2-3 minutes until the grains are well coated.

Dice or slice the carrots into small, uniform pieces, then add them to the pot with the rice and curry.

Pour in the water and add salt to taste, stirring well to combine all ingredients. Bring the mixture to a boil over medium-high heat.

Once boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and simmer for 20-25 minutes until the rice is tender and the liquid is fully absorbed.

Remove the pot from heat and let it rest, covered, for 2-3 minutes. Fluff the rice gently with a fork to separate the grains, then serve.