Dice carrots, peppers and onions. Cut the broccoli into small florets.
Wash rice and put in a small saucepan and add water (1 cup of rice = 2 cups of water). Bring to the boil with a pinch of salt, turn the heat down and simmer slowly.
First fry the onions in a large saucepan with a little olive oil. Add the carrots and broccoli and fry for about 7 - 9 minutes. Add paprika and sauté for another 5 minutes.
As soon as the vegetables are soft enough or still have a bit of bite, add the coconut milk and the curry paste as well. Stir everything well. Add 1 - 2 cups of water and simmer, stirring occasionally.
Season the curry with turmeric, paprika powder, salt, pepper and chilli salt. Let the curry cook until it becomes creamy, if necessary add a little cream.
Place in a bowl with cooked rice and serve with spring onions and a dollop of yogurt or sour cream.