Vegetable Curry - Kidney Kitchen

Ingredients

• 1 teaspoon cumin seeds, whole
• 1 teaspoon coriander seeds, whole
• 1 teaspoon mustard seeds, whole
• ¼ teaspoon black peppercorns, whole
• 1 teaspoon fennel seeds, whole
• 2 cups basmati rice
• 1 tablespoon coconut oil
• 1 (2-inch) piece of ginger, finely grated
• 1 teaspoon turmeric
• ½ teaspoon hot chili flakes
• 1 medium (70g) onion, quartered
• 1 can coconut milk
• 1 cup green peas, frozen
• 1 medium (61g) carrot, diced
• 1½ cups cauliflower, cut into bite-sized florets