Vegan Coconut Red Curry

Ingredients

• 3 cups water
• 2 cups jasmine rice, well rinsed
• 1 tablespoon olive oil
• 1 red bell pepper, cut into 1/4-inch-thick strips
• 1 zucchini, halved lengthwise, cut into 1/4-inch-thick half moons
• Half an eggplant, cut into 1/2-inch cubes
• Half a yellow onion, cut into 1/4-inch-thick strips
• Four 14.5-ounce cans crushed tomatoes
• 1 tablespoon garam masala (see Cook's Note)
• 1 1/2 teaspoons ground cumin
• 1 1/2 teaspoons paprika
• 1 1/2 teaspoons ground turmeric
• 1 1/2 teaspoons kosher salt
• A pinch cayenne pepper, optional (see Cook's Note)
• 3 cloves garlic, minced
• 1/2-inch piece fresh ginger, crushed and minced
• Two 13.5-ounce cans coconut milk
• 1/4 cup coconut oil (see Cook's Note)
• 2 scallions, cut into 1/4-inch-thick slices, for serving
• Naan or pita, for serving

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