Faster than takeout Vegetable Curry over rice

This recipe is for nights I don't really wanna cook but cutting back on eating out so much.  It's so easy to add stuff to make it your own. I always keep these ingredients on hand in my pantry. 

This feeds 2.

1 bag of fave veggies

Can of garbanzos, drained

1 pkg of S&B Japanese Curry paste OR Trader Joes Curry in a jar or other quick curry sauce

1 cup of basmati rice

1. In an instant pot, pour in 1 cup of basmati rice and 1 cup of water. Close and cook 5 minutes.  If in pan, 1 cup of rice and 2 cups of water.  Bring to a boil and cover. Turn heat down to low and cook 20 minutes.

2.. FOR S&B- In an instant pot OR pan, bring 2 cups of water to a boil and add veggies and garbanzos.  Stir through till it's just warmed through.  About 5 minutes.  Salt/pepper lightly.  Add in cubes of the curry paste and let it melt and thicken sauce. About another 2 minutes.  Take off heat and cover.  When rice is ready serve this over it. 

FOR OTHER CURRIES: If the veggies are steamable, steam them as directed.  In a pan, add in steamed veggies and garbazos.  Pour in Trader joe sauce and heat till bubbly. Serve. (or follow your curry directions)

IDEAS:  Saute cut up chicken or shrimp in a pan and then add in the water for the S&B and follow the recipe.  OR do Spinach curry, sub out the veggies for bag of chopped Spinach and add cubes of paneer or fresh farmer's cheese or fresh mozz.   Serve over rice.