PEPPER-GINGER YELLOW RICE

3 tablespoons olive oil
1 medium red onion, minced
2 garlic cloves, minced
1 inch fresh ginger root, minced
1 small red bell pepper, diced
1 tablespoon yellow curry powder
1/2 tablespoon turmeric powder
1/2 tablespoon coriander powder
1/2 tablespoon ginger powder
1/2 tablespoon cumin powder
Salt, to taste
3 cups vegetable broth
3/4 cup frozen peas, thawed
1 cup long grain brown rice
1 lemon, for serving


Heat the olive oil in a medium pot over medium heat. Add the onion, garlic, ginger root and bell pepper and sauté for 5 minutes. Stir in the curry, turmeric, coriander, ginger and cumin and cook until fragrant, 5 minutes. Sprinkle with a little water if it starts burning.

Season with salt. Add the broth and peas and bring to a boil. Add the rice. Cover, lower the heat to low and simmer 45 minutes or until the rice is tender and the liquid almost evaporated. Serve sprinkled with fresh lemon juice and chopped cilantro.

Serves 4