Thursday, September 23, 2010

Rice Cooker Curry

I discovered this recipe during our 1 year kitchen remodel.  During that year we used a microwave, bbq, and rice cooker to make food, and the utility tub in the basement to wash dishes.

It was all worth it though, because now we have a beautiful kitchen that we get to spend time in with our favorite people.

So you basically just throw all of this in a rice cooker and enjoy 20-30 minutes later, it's great!

The original recipe was to use Zatarain's jambalaya mix but I don't like to eat MSG so I made up this spice mix and just use plain rice instead... this looks like a long list but you probably have most of it in your cupboard.

2 T oil
1 c. chopped onion
1/2 c. bell pepper
1-2 carrots, sliced
1/2 c. peas, frozen or fresh
1 T minced garlic
1 14 oz. can diced tomatoes with juice
2 c. water
1 c. rice  (use water:rice ratio listed on rice package)
1 lb protein (your choice here: tofu, beans, chicken, ???)
2 T curry powder
1/2 T paprika
1/2 T chili powder
1/4 T salt
pinch cayenne
pepper to taste
3/4 c. plain yogurt
1/3 c. chopped cashews
Optional: 1/2 c golden raisins

Hit cook and place oil in pan, add onion, bell pepper, carrots, garlic and cook 5 minutes stirring often.  Add all spices and cook and stir 2 more minutes.

Add water, tomato sauce, rice, peas, raisins, protein and mix well.

Close lid and hit cook again.  Once rice cooker turns to warm turn it off, unplug it and stir in the yogurt.  Let stand 5 minutes and sprinkle with cashews.


**I imagine you could also make this in your slow cooker and come home to a nice meal after work.  The veggies might be mushier but it will still taste yummy.

I wish you enough!

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