In 5-quart Dutch oven, heat oil over medium-high heat.
Add onion; cook 5 minutes, stirring frequently, until onion is tender.
Add garlic; cook 1 minute.
Stir in all remaining curry ingredients except cornstarch and cold water.
Reduce heat to low; cover and cook 30 minutes or until vegetables are tender.
Uncover; increase heat to medium-high.
In small bowl, blend cornstarch and cold water until smooth paste forms.
Stir cornstarch mixture into curry.
Cook uncovered 5 to 10 minutes, stirring frequently, until thickened and bubbly.
Meanwhile, in 1-quart saucepan, heat rice, water and butter to boiling.
Reduce heat; cover and simmer about 30 minutes or until rice is tender and water is absorbed.
Serve curry in individual deep bowls.
Top each serving with about 1⁄4 cup hot cooked rice, almonds, green onions and cilantro.