Simple Vegetable Curry

Simple indeed, but also healthy and flavorful! Courtesy of *Everyday Food.*

• Ready In: 50 mins
• Serves: 4

Ingredients

• 1  tablespoon  vegetable oil
• 2  teaspoons brown mustard seeds
• 1  medium yellow onion, diced small
• 1  cup long-grain white rice
•  coarse salt, to taste
•  ground pepper, to taste
• 1  tablespoon red curry paste
• 1  cup unsweetened coconut milk (from a 13.5-ounce can)
• 1  sweet potato, peeled and cut into 1-inch pieces (about 3/4 pound)
• 1  small cauliflower, cut into florets
• 1 (15 1/2ounce) can chickpeas, rinsed and drained
•  fresh cilantro, for serving

Directions

1. In a medium saucepan, heat 1 teaspoon oil over medium-high. Add mustard seeds and half the onion and cook, stirring often, until onion is soft, 3 minutes. Add rice and stir to combine. Add 1-1/2 cups water, season with salt and pepper, and bring to a boil. Cover and reduce to a simmer; cook until water is absorbed and rice is tender, about 15 minutes. Remove from heat and let stand 5 minutes. Fluff with a fork before serving.
2. Meanwhile, in a large Dutch oven or heavy pot, heat 2 teaspoons oil over medium-high. Add remaining onion and cook, stirring often, until soft, 3 minutes. Add curry paste and stir until fragrant, about 1 minute. Stir in coconut milk and 1 cup water and bring to a boil. Add sweet potato and cauliflower and season with salt and pepper. Reduce heat to medium, cover, and simmer until vegetables are tender, 10-15 minutes.
3. Stir chickpeas into curry and increase heat to high. Simmer rapidly until liquid reduces slightly, 2 minutes. Serve curry over rice with cilantro.