Prep: 5 mins
Total: 30 minutes
Makes: 8 servings
Utensil:
Ingredients
Recipe Description:
Weeknight cooking doesn't get any easier than this savory vegetable curry with brown rice. Add all of your ingredients into your 4 Qt. and in less than 30 minutes you'll have a delicious lunch or dinner ready to enjoy.
- 2 cups long grain brown rice
- 3 1⁄2 cups water
- 1 medium onion, processed, use Cone #3
- 4 cloves garlic, minced, use Cone #1
- 1 - 2 tbsp ginger root, minced, use Cone #1
- 1 red bell pepper, diced, use Cone #2
- 4 oz red curry paste
- 1 can coconut milk
- 1 1⁄4 cups water
- 2 - 3 tbsp tamari or soy sauce
- 1 tsp coconut sugar
- 1 potato, diced into 1⁄2 - 1 inch cubes
- 2 carrots, shredded, use Cone #2
- 2 - 3 cups cauliflower florets,
- 6 oz fresh/frozen snap peas
- 2 handfuls fresh spinach
Directions:
1.) Add brown rice and water to MP5. On digital probe, press TEMP and then the down arrow twice to select RIC 2.
2.) Preheat roaster over medium heat until several drops of water sprinkled in pan skitter and dissipate, approximately 6 - 8 minutes.
3.) Add onions, garlic, ginger and peppers to roaster and sauté until onions start to become translucent.
4.) Add curry paste, coconut milk, water and tamari or soy sauce. Add coconut sugar, if using. Stir to combine.
5.) Add potatoes, carrots, cauliflower, peas and spinach. Place cover on roaster.
When Vapo-Valve™ clicks steadily, reduce heat to low and cook for an additional 10 minutes.
6.) Serve curry over top brown rice.
Tips:
Substitute regular potato with red potatoes or sweet potato.
Mix it up with your favorite vegetables, such as broccoli, parsnips, or zucchini.
For a non-vegetarian curry, add chicken.
Nutritional Information per Serving
Calories: 351
Total Fat: 13g
Saturated Fat: 9g
Cholesterol: 0mg
Sodium: 615mg
Total Carbs: 52g
Dietary Fiber: 5g
Sugar: 4g
Protein: 7g