Recipe - Curried Rice And Broccoli Salad With Chutney Vinaigrette

2 cup White rice; uncooked Jasmin
and/or regular rice
1 tablespoon Peanut oil
One fourth cup Minced onion
2 Cloves minced garlic
1 tablespoon Curry powder
1 tablespoon Minced ginger root
1 teaspoon Salt
3 One half cup Water
1 pound Broccoli; cut into small
florets, stems minced
1 Red bell pepper; minced
One fourth cup Shredded coconut meat;
unsweetened
1 One fourth cup Mango chutney vinaigrette