Summer Vegetable Curry

Name: Summer Vegetable Curry
Prep time: 10 min
Cook time: 16 min
Total time: 26 min
Cuisine: Asian
Ingredients: 1 Tablespoon olive or avocado oil; 1 red onion (chopped into large chunks); 1 Tablespoon peeled and finely chopped ginger; 2 cloves garlic (finely chopped); 1 1/2 Tablespoons yellow curry powder; 1 1/2 cups full-fat canned coconut milk; 1/2 cup vegetable broth (or bone broth*); 3 cups chopped eggplant (about 1/2 of a medium eggplant); 1 medium zucchini or summer squash (cut into 1/4-inch chunks or slices); 1 1/2 cups mushrooms (quartered); 1/2 cup red bell pepper (seeded and chopped into chunks); 1 Tablespoon arrowroot powder or cornstarch (optional*); 1/4 teaspoon sea salt; 1/2 teaspoon black pepper; 1/2 teaspoon lime zest; 1 Tablespoon lime juice; 1/4 cup chopped fresh basil (or cilantro); 2-3 cups rice (white jasmine rice, brown rice or cauliflower rice); Sriracha for serving