Curried carrots over white rice

Preparation

 

1. Cook the rice: Bring 4 ½ cups of water to a boil. Add the rice, reduce the heat to a simmer, and cook until the water is fully absorbed. Set the rice aside.
2. Sauté: Heat the oil in a pan. Sauté the onion and garlic, then add the sliced carrots. Stirring constantly, add the curry powder, tomato puree, and cumin. 
3. Add the cornstarch: In a separate bowl, dissolve the cornstarch in the water and pour it into the pan. Cook, stirring frequently, until the mixture thickens slightly. Add salt to taste.
4. Serve: Add the curried carrots to a bed of rice. Sprinkle with chopped cilantro and sesame seeds.