Vegan Coconut Red Curry

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Rice:

3 cups water

2 cups jasmine rice, well rinsed

Curry:

1 tablespoon olive oil

1 red bell pepper, cut into 1/4-inch-thick strips 

1 zucchini, halved lengthwise, cut into 1/4-inch-thick half moons

Half an eggplant, cut into 1/2-inch cubes 

Half a yellow onion, cut into 1/4-inch-thick strips 

Four 14.5-ounce cans crushed tomatoes

1 tablespoon garam masala (see Cook's Note)

1 1/2 teaspoons ground cumin

1 1/2 teaspoons paprika

1 1/2 teaspoons ground turmeric

1 1/2 teaspoons kosher salt

A pinch cayenne pepper, optional (see Cook's Note)

3 cloves garlic, minced 

1/2-inch piece fresh ginger, crushed and minced

Two 13.5-ounce cans coconut milk

1/4 cup coconut oil (see Cook's Note)

2 scallions, cut into 1/4-inch-thick slices, for serving

Naan or pita, for serving