This cilantro rice that accompanies the curry comes together in just 10 minutes.
Long grain basmati rice is great for this recipe because it is incredibly fragrant and pairs nicely with the spring vegetable curry. In fact, the word “Basmati” means “fragrant.” If you don’t have any basmati rice on hand, substitute jasmine rice or brown rice. Toasting the rice lightly in oil or butter first brings out the flavor of the rice and also helps keep it from getting mushy while cooking.
Ingredients for the Cilantro Rice - 1/2 tablespoon oil or butter, 1 cup basmati rice, 1 large garlic clove, peeled and chopped, 1 tablespoon lemon juce, optional, 1 cup loosely packed, finely chopped cilantro. (If you don’t like cilantro, you can substitute parsley.) 4 lemon wedges for garnish.
Heat a small sauce pan with the oil. Add the basmati rice and toast on medium heat for about a minute. The rice should look glossy, but not browned.
Add the chopped garlic and cook for 30 seconds, stirring frequently.
Pour in 2 cups of water and salt. Bring to a boil. Then reduce heat to low, cover the saucepan with a lid, and simmer for 9 minutes.
Turn off the heat and let the pot sit undisturbed for 1 minute.
Remove lid and gently stir in chopped cilantro and lemon juice, if using. To assemble the curry bowl, place a big scoop of rice in a bowl and ladle any curry over it. Tuck a lemon slice on the side for squeezing.