Rice, meat, vegetables. It's a one-pot dinner in a bowl! Although, it is perfect for a wholesome lunch too. The earthy tones of curry and cumin add so much fun flavor to the dish. It's definitely a must-try!
Add the oil to a large pot or a dutch oven and heat over medium-high. Stir in the chopped onion and saute for about 30 seconds.
Add the meat and cook, breaking it up into small pieces, for 2-3 minutes. Stir in all the spices and seasonings (curry powder, cumin, salt, garlic powder, ground ginger, and paprika). Fill the kettle with water and bring it to a boil - see the first note in notes section below.
Add the mushrooms and zucchini to the pot and mix well. Stir in the rice and sautee for 2-3 minutes. Pour in 3.5 cups of the water you boiled in the kettle and bring to a boil.
Reduce heat to a simmer and cover the pot with a lid. Cook the rice for 15 minutes, or until the rice is tender and has absorbed all the liquid. If the rice has absorbed the liquid but is not tender enough (to your liking), add a little more water, cover it with the lid, and simmer for another 5 minutes or so. Do a little taste test and add some more curry powder if you like more curry flavor. Sprinkle with cilantro to garnish.
Notes
boiling the water in the kettle saves a little time. You can add tap water to the pot rather than pre-boiling it in the kettle, but it will take a little longer to bring the water to a boil.
If you like more curry flavor, you can add more curry powder to taste. More once the dish is cooked.
A little spice: If you like your curry rice a little (or a lot) spicy, add a little hot paprika.