Quick and Easy Vegetable Curry

Rinse basmati rice under cold water until water runs clear, then add to a pot with 2 cups water and 1 tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer until water is absorbed and rice is tender.

While rice cooks, prepare vegetables by washing and cutting them into uniform bite-sized pieces (such as carrots, bell peppers, zucchini, or broccoli).

Heat 2 tablespoons oil or butter in a large skillet or pot over medium-high heat.

Add the prepared vegetables to the hot oil and stir-fry for 3-4 minutes, stirring occasionally to cook evenly.

Sprinkle 2 tsp curry powder over the vegetables and stir well to coat all pieces evenly with the spice.

Pour 1 cup curry sauce (or coconut milk mixed with additional curry powder for a homemade sauce) into the pan and stir to combine.

Bring the curry to a simmer and cook for 6-8 minutes, stirring occasionally, until vegetables are tender and flavors meld together.

Taste and adjust seasoning with additional salt and curry powder as needed.

Serve the vegetable curry over the cooked basmati rice, spooning sauce over the top.