2-3cupsricewhite jasmine rice, brown rice or cauliflower rice
Sriracha for serving
Instructions
Heat the oil in a large skillet over medium-high heat. Add the onion, ginger, and garlic; cook, stirring, 3-4 minutes or until fragrant and soft. Stir in the curry powder and cook 1 additional minute.
Whisk together the vegetable broth and arrowroot powder, if using. Add vegetable broth mixture, coconut milk, vegetables (eggplant, zucchini, mushrooms and bell pepper) into the skillet, salt and pepper; stir to combine. Simmer for 10-15 minutes or until vegetables are tender. Stir in the lime zest and lime juice just before serving. Taste and add more salt, if necessary.
Spoon rice onto serving plates and top with vegetable curry. Garnish each bowl with fresh basil or cilantro and serve with sriracha, to taste.
Notes
If you're not worried about this dish being vegetarian, you can use bone broth for more nutrition.
I like adding arrowroot powder to this curry to help thicken the sauce, but it's not necessary. If you omit it, the broth won't thicken as much but it will still be delicious!