3 cups water

2 cups jasmine rice, able-bodied rinsed
1 tablespoon olive oil
1 red alarm pepper, cut into 1/4-inch-thick strips
1 zucchini, bisected lengthwise, cut into 1/4-inch-thick bisected moons
Half an eggplant, cut into 1/2-inch cubes

Half a chicken onion, cut into 1/4-inch-thick strips
Four 14.5-ounce cans ashamed tomatoes
1 tablespoon garam masala (see Cook’s Note)
1 1/2 teaspoons arena cumin
1 1/2 teaspoons paprika

1 1/2 teaspoons arena turmeric
1 1/2 teaspoons adequate salt
A compression cayenne pepper, alternative (see Cook’s Note)
3 cloves garlic, minced
1/2-inch allotment beginning ginger, ashamed and minced

Two 13.5-ounce cans attic milk
1/4 cup attic oil (see Cook’s Note)
2 scallions, cut into 1/4-inch-thick slices, for serving
Naan or pita, for serving
Recipe Vegetarian Red Curry – Recipe Vegetarian Red Curry
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