Tomato & Pea Curry (Pt. I)

I don't usually plan for left overs because it is so rare that we have any so when I had left overs of this curry, I decided to serve it differently each time until I used it all. It ended up lasting for three different meals (two for him, one for me).  There are three different ways that this curry made it's way into our meals this week.  The first, a curry with rice; the second, a sauce with seared fish; the third, made into a risotto.

Rice:

1/4c. yellow onion, chopped

2/3c. coconut milk

1c. water

1c. brown rice

1/2t. brown mustard seeds

1t. lime juice

Curry:
2 (15oz.) cans diced tomatoes in sauce
1/2c. water or chicken/vegetable stock
1/2c. yellow onion, chopped
2 cloves of garlic, minced
1t. turmeric; garam masala; curry powder
1/2t. mustard powder
1.5 c. peas

Fresh coriander for serving

-The rice will take the longest, so start by sauteing the onion in a spot of oil until it begins to color.  Add, then, the rice, mustard seeds, coconut milk, and water.  This will take 30-40 minutes to cook, covered on a low flame.
-Meanwhile, for the curry, let the onions saute in a pot with some oil, adding the garlic in just as they being to color.  Add the spices and when everything has become fragrant, add the tomatoes and liquid and simmer until the rice is finished or about 20-30 minutes.  Add the peas at the end and let them heat through. 
-Add the lime juice to the rice and season both the rice and curry to your tastes before serving.

-Serve the curry over the rice and sprinkle with the fresh coriander.

(Immediately pack up any left overs to use later, if you have any.)