Prepare the steamed brown rice:

1. Heat olive oil in a pan on high heat.
2. Add the rice and stir for 2 minutes.
3. Pour 3 cups of water and cover.
4. Turn the heat into very low heat when you see the first steam going out.
5. Cook for 45/50 minutes. Don’t uncover the pan until the end.
6. Meanwhile prepare the vegetable curry.

Prepare the potatoes:

1. Heat olive oil in a casserole on medium heat.
2. Add the potatoes with a pinch of salt, turn the heat to low heat.
3. Cook until softens (25 – 30 minutes).

Prepare the carrots:

1. Heat water in a pan on high heat.
2. Add the carrots and 1 pinch of coarse salt.
3. Cook until softens (15 – 20 minutes).

Prepare the broccoli:

1. Cut the broccoli into small trees.
2. Put in cold water with 3 pinches of salt for 5 minutes.
3. Remove the water.
4. Heat 3 cups of water in a pan on high heat.
5. Add the broccoli, cook for 2 minutes then remove the broccoli from the pan.

Prepare the curry sauce:

1. Heat olive oil in wok on high heat.
2. Add the onion and pinch of salt and stir until softens (3 – 5 minutes).
3. Add the ginger and the garlic.
4. Turn the heat into low heat.
5. Add the curry powder, turmeric, chili pepper and stir.
6. Pour the coconut milk, stir and heat for 5 minutes.
7. Add the potatoes, the carrots, the broccoli and cook for 5 other minutes.
8. Serve the vegetable curry with rice and cilantro.