Prep:
5 mins
Total:
30 minutes
Makes:
8 servings
Utensil:
Saladmaster Food Processor
4 Qt./3.8 L Roaster with Cover
5 Qt./4.7 L Multi-Purpose Oil Core
Contributed By:
Ana Perez
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:
- Add brown rice and water to MP5. On digital probe, press TEMP and then the down arrow twice to select RIC 2.
- Preheat roaster over medium heat until several drops of water sprinkled in pan skitter and dissipate, approximately 6 - 8 minutes.
- Add onions, garlic, ginger and peppers to roaster and sauté until onions start to become translucent.
- Add curry paste, coconut milk, water and tamari or soy sauce. Add coconut sugar, if using. Stir to combine.
- 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.
- 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.
Directions
Tips
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