I have a homey, easy and yummy curry recipe for you! I decided to make one that was low on the spice factor so my kids could enjoy it, I normally make my curries with Thai red curry paste which is usually to spicy for my kids, so I made another version.
1 Cup jasmine rice rinsed
2 Cans full fat coconut milk
2 Tablespoons curry powder
2 Teaspoons turmeric divided
1/4 Teaspoon roasted coriander
2 Cups water
1/2 Teaspoon mushroom better than bouillon
3 Large carrots peeled and thinly sliced
1 Large zucchini sliced then cut into 4 quarters
1 Can chic peas rinsed
1 teaspoon fish sauce
1 teaspoon olive oil
Add water, bouillon, 1 teaspoon turmeric and bring to a boil. Once that is boiling add the rice and simmer covered for 20 minutes, once done remove lid and fluff the rice.
Over medium high heat toast the curry, turmeric, and coriander for 1 minute, add in the carrots, chic peas, zucchini, coconut milk and fish sauce and let come to a boil. Once it comes to a boil turn it down and let it simmer for 25 minutes until mixture is somewhat thick but not too thick. Once Curry is done add rice to plate and pour curry over it and enjoy!