Rinse the rice under cold water until the water runs clear. Drain and set aside.
In a large pot, heat the vegetable oil over medium heat.
Add the chopped onions and sauté until translucent.
Stir in the minced garlic and cook for another minute.
Add the chopped red and green bell peppers, diced carrot, and frozen green peas to the pot. Sauté until the vegetables start to soften.
Add the curry powder, ground turmeric, paprika, salt, and freshly ground black pepper to the pot. Stir well to coat the vegetables with the spices.
Pour in the coconut milk and vegetable broth/water. Stir to combine all the ingredients.
Add the rinsed rice to the pot and stir gently to evenly distribute the ingredients.
Increase the heat to high and bring the mixture to a boil.
Once boiling, reduce the heat to low and cover the pot with a lid. Let the rice simmer for about 20-25 minutes, or until the liquid is absorbed and the rice is cooked and fluffy.
Remove the pot from the heat and let it sit, covered, for a few minutes.
Fluff the rice with a fork and taste to adjust the seasoning if needed.
Serve the Nigerian Coconut Rice hot, garnished with fresh cilantro or parsley if desired.