Steps

1. Heat oil in a pot over medium heat and sauté onion, garlic, and ginger until fragrant.

2. Stir in tomato paste, tomato puree, paprika, dried thyme, curry powder, and salt; cook until oil separates.

3. Add rice and water; bring to a boil.

4. Cover, reduce heat, and simmer until rice is tender, about 20 minutes.

5. Stir in peas and carrots; cook 5 minutes more.

6. Garnish with sliced green onion before serving.