Heat a large skillet over medium heat and add the spices: cumin, coriander, and cinnamon. Toast them for about 30 seconds until fragrant, listening for a gentle crackle and smelling warm spices filling the air.
Add the olive oil to the skillet, swirling to coat the spices and warm up. Once shimmering, add the diced onion and cook for 3-4 minutes until translucent and slightly golden, stirring occasionally.
Stir in the minced garlic and cook for another 30 seconds until fragrant, taking care not to burn it. You'll notice the mixture becoming more aromatic with a rich scent filling the kitchen.
Add the chopped vegetables to the skillet and sauté for about 5-7 minutes, stirring frequently, until they are tender but still vibrant in color, and the mixture begins to smell sweet and fragrant.
Pour in the rinsed basmati rice, stirring well to coat each grain with the aromatic mixture. Let it cook for 1-2 minutes until the rice starts to look slightly translucent at the edges.
Gradually pour in the vegetable broth, stirring gently. Bring the mixture to a gentle boil, watching for bubbles to form on the surface.
Reduce the heat to low, cover the skillet with a tight-fitting lid, and let the pilaf simmer for about 15 minutes. During this time, the rice will absorb the liquid and become tender, while the flavors meld together.
After 15 minutes, remove the lid and check the rice. It should be fluffy and cooked through, with the vegetables integrated evenly. Fluff the rice with a fork, mixing gently to combine everything beautifully.
Taste the pilaf and season with salt and pepper as desired, giving it a gentle stir to distribute the seasoning evenly.
Serve the vegan vegetable pilaf warm, garnished with fresh herbs if desired. Enjoy the vibrant colors and fragrant aroma that make this dish a comforting and wholesome meal.
