1In 5-quart Dutch oven, heat oil over medium-high heat. Cook onion in oil 5 minutes, stirring frequently, until tender. Add garlic; cook 1 minute. Stir in remaining curry ingredients except cornstarch and cold water. Reduce heat to low. Cover; cook 30 minutes or until vegetables are tender.
2Uncover; increase heat to medium-high. In small bowl, blend cornstarch and cold water until smooth paste forms. Stir cornstarch mixture into curry. Cook uncovered 5 to10 minutes, stirring frequently, until thickened and bubbly.
3Meanwhile, in 1-quart saucepan, heat rice, water and butter to boiling. Reduce heat. Cover; simmer about 30 minutes or until rice is tender and water is absorbed.
4Serve curry in individual deep bowls. Top each serving with about 1/4 cup hot cooked rice, almonds, green onions and cilantro.