Bobotie and Coconut Milk Curry with Basmati Rice

**Cook the Rice:** In a medium saucepan, combine rinsed basmati rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until all the water is absorbed and the rice is fluffy. Remove from heat and let it rest, covered, for 5 minutes. Fluff with a fork.

**Prepare the Curry Base:** Heat vegetable oil in a large pot or Dutch oven over medium heat. Add chopped onion and cook until softened, about 5 minutes. Add minced garlic and grated ginger and cook for another minute until fragrant.

**Add the Spices:** Stir in curry powder, turmeric, ground coriander, and cumin. Cook for 1 minute, stirring constantly, to release the flavors.

**Build the Flavor:** Add apricot jam, apple cider vinegar, and bay leaf to the pot. Stir well to combine.

**Add Coconut Milk and Broth:** Pour in coconut milk and vegetable broth. Bring to a simmer.

**Add Vegetables:** Add cauliflower florets, broccoli florets, and sliced carrots to the pot. Simmer for 10-15 minutes, or until the vegetables are tender-crisp.

**Add Spinach and Raisins:** Stir in spinach (fresh or frozen) and raisins (if using). Cook until the spinach wilts, about 2-3 minutes.

**Season and Simmer:** Season the curry with salt and black pepper to taste. Remove the bay leaf before serving. Simmer for another 5 minutes to allow the flavors to meld.

**Serve:** Serve the Bobotie and Coconut Milk Curry hot over a bed of fluffy basmati rice. Garnish with a squeeze of fresh lemon juice before serving.