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Use Rice.
Use water for cooking rice.
You need to prepare Salt.
You need boiled peas.
Use medium size carrots.
Prepare zucchini.
You need to prepare onion.
Provide Green bell pepper.
Use Coriander leave's.
You need medium tomatoes.
You need to prepare Garam masala.
Use Vegetable oil.

Also I was running low on tumeric so I only. Remove the ginger from the rice and add the rice to the wok; stir everything together and break up any clumps of rice. Carrot rice is lightly spiced and delicious rice recipe made with rice, grated carrots, herbs and spices. Since this carrot rice is mildly spiced, it goes well with kids.

Boil the rice in 2cups water with1/2tsp salt and oil.(I use the ratio of 1:1 since my cooking pot is heavy if I use 1:2 my rice huwa ugali but using normal sufuria use the ratio of 1:2)..
When rice comes to a boil cover n cook on low heat..
Once the water has drained remove from heat n let it remain tightly covered it will continue cooking for like 20mins as u prepare your stew. Then u can fluff Wit a fork..
Prepare your onions, grate the carrots, cube the zucchini n the green bell pepper..
In a pan fry your onions with 2tablespoon vegetable oil,when they start to caramelize add the ginger/garlic paste n keep stirring since the ginger n garlic are notorious for sticking in cooking pots..
Add the tomatoes,salt,garam masala,tomato paste continuously stir to bring Everything together n cover in low heat for 3-5 minutes.They should be a thick gravy emmiting nice aroma..
Add the grated carrots, zucchini,bell pepper,peas stir to mix in well with the gravy for like 2 mins..
Add salt to taste..
Add 1/2 - 1cup water or beef stock depending with how you like your stew. Cook for 5-10 mins..
Turn off heat and garnish with coriander leave's.....
Ready to serve with rice....

There is a subtle sweetness coming from the carrots. I have also sauteed onions, cashews and raisins which add to the sweet. Add the carrots and leeks; season with salt ad pepper. Add the remaining stock and the fresh peas (if using frozen, stir in just before serving). Top with the peas and carrots in broth.

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