Vegetable Curry with Basmati Rice and Toasted Nuts

Rinse the zucchini and cut into 1 cm (approximately 1/2-inch) thick slices. Rinse the peppers, halve lengthwise, remove the seeds and cut the flesh into strips. Rinse the broccoli and divide into large florets. Rinse and halve the cherry tomatoes. Peel the onions, halve and cut into wedges. Peel and finely chop the ginger.

Blanch the zucchini with the pepper and the broccoli in a pot of boiling salted water for 1-2 minutes, then rinse with cold water and drain.

Place the rice in a saucepan with 800 ml (approximately 27 ounces) of cold salted water, bring to a boil, reduce to a simmer and cook over low heat until tender, 20-25 minutes.

Place the chile in a mortar and finely crush and mix in a bowl with the ginger, turmeric, paprika, coriander, fenugreek and some white pepper and salt.

Heat the oil in a skillet or wok, add the onion and cook 3-4 minutes while stirring, then add the spice mix, stir and add the drained vegetables and tomatoes. Add 100 ml (approximately 1/2 cup) water to the pan and cook, stirring occasionally until the vegetables are al dente in 8-10 minutes.

Meanwhile, coarsely chop the peanuts and hazelnuts and saute in a dry skillet until golden brown.