Vegetable curry with rice

To prepare rice: in a pot, add half the oil great and throw the rice. Sail until it is almost translucent. Then add 1.5 cup boiling water through each cup of rice, take salt to taste, stir gently, cover and put it over low heat with toaster for 20 minutes. At the end of time, turn off the fire and wait about 5 more minutes.

Heat the other half of the oil in a large pot over medium heat. Add the onion chopped into cubes and sauté for about 5 minutes. Add garlic and ginger cut into thin slices and sauté until they are softened, about 5 minutes.

Add the curry paste, curry powder, and cumin. Season with salt to taste and cook 2 mins, stirring frequently. Add water (50 ml per 1 onion).

Transfer the curry mixture to a food processor and triture until it is soft, about 2 minutes.

Heat the remaining oil in the same pot over medium heat. Add the curry and cook 1 minute mix. Add the chickpeas, the raw cauliflower (torquered) and the paprika cut into thin lonjas and mix with curry mixture.

Add the broth of vegetables, tomato sauce and coconut milk. Season with salt to taste and lead to light boiling. Reduce the fire over low heat and simmer without covering for 45 minutes, stirring from time to time.

Serve hot on rice, covered with onion and a lot of cilantro.

If you prefer to make homemade broth: throw in a pot with olive oil the vegetables that you have well washed and cut into small pieces, softened about 5 mins, then add 1-2 l of hot water and boil it. Colar and use.