2 medium carrots, peeled and cut into 1/4-inch pieces
salt & freshly ground black pepper
13-ounce can unsweetened coconut milk
1/4 cup freshly chopped cilantro leaves
THE RICE:
1 cup uncooked jasmine rice
1 1/2 cup water
1/4 tsp salt
DIRECTIONS
RED CURRY PASTE:
Combine all the RED CURRY PASTE ingredients (shallots, garlic, lemongrass, soy sauce, ginger, tomato paste, lime zest, lime juice, black pepper, coriander, cayenne, cumin) in a food processor and pulse until a paste is formed then set aside.
THE DISH:
Heat the peanut oil in a Dutch oven over medium heat.
Add the cauliflower, carrots, and 1/2 tsp salt. Cook, stirring occasionally, about 5 minutes.
Add the curry paste to the pot and stir to coat the vegetables.
Pour in the coconut milk then increase the heat to medium-high and bring to a boil.
Reduce the heat to low and simmer while you make the rice.
THE RICE:
Stir the rice, water, and salt in a medium-size saucepan over medium high heat and bring to a boil.
Cover the pan then reduce the heat to low and simmer, keeping the lid on, for 10 minutes.
Turn off the heat and let the rice sit, still keeping the lid on, for 20 more minutes.
FINISHING UP:
Stir the fresh cilantro in with the vegetable curry then season with salt & pepper to taste.
Fluff the rice with a fork then serve with the curry.
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