Vegetable Curry with Rice

Rice

• 1300 g water
• 25 g olive oil
  or unsalted butter, diced
• 1 ½ tsp fine sea salt
• 300 g white long grain rice

Curry

• ½ tsp coriander seeds
• ½ tsp cumin seeds
• ½ tsp cardamom seeds
• ½ tsp mustard seeds
• 2 garlic cloves
• 1 fresh red chilli, deseeded, cut in pieces
• 100 g onions, quartered
• 15 g fresh root ginger, peeled, cut in round slices (2 mm)
• 20 g olive oil
• 400 g tinned coconut milk
• 100 g water
• 1 tsp ground turmeric
• 1 vegetable stock cube (for 0.5 l), crumbled
  or 1 heaped tsp vegetable stock paste, homemade
• 1 - 2 tsp fine sea salt, to taste
• 600 g waxy potatoes (e.g. Charlotte), peeled, cut in pieces (2-3 cm)
• 150 g carrots, sliced (1 cm)
• 150 g cauliflower, cut in florets
• 150 g courgette, sliced (1 cm)
• 100 g frozen peas
• 2 sprigs fresh coriander, leaves only