If you have a rice maker, crock pot or instant pot, then this recipe is for you. It just doesn’t get any easier. This recipe is a favorite of mine to prep in the rice cooker Saturday or Sunday morning and have lunch done and ready to go for the hungry kiddies. Make more, make less.. make it spicy or not… just throw it in and press cook and that’s it.
So tonight is a call night, and I don’t like cooking on call because halfway through I get called in, or worse yet when I’m done but it’s still cooking. Then I’m hangry and we all know that’s no way to work. This recipe is literally a 5 min prep and that’s it.
You need this…
And these! And that’s it!
Grab your cooking device of choice and add:
3 cups rice (2 for smaller family, even 1 if desired)
1-2 T muchi curry or your favorite curry
2t thyme
1t salt
1t red pepper flakes
2 chopped potatoes (sweet potatoes are delish also)
1 red onion, roughly chopped
2 cloves garlic, diced
1 red bell pepper chopped
1/2 jalapeño (or not)
1 can garbanzo beans
1 can coconut milk full fat
3 cans water (just use coconut milk can to measure (11/2 can for 2 cups)
Mix a little and press cook
For the instant pot I did rice and then natural release
For the rice cooker I use “mixed” and it takes 2-3 hours, 4 with brown rice
Add everything into the pot
Add the water and coconut milk
This is naturally gluten free and this recipe is vegan/vegetarian. You can add meat or other proteins as desired.
Serve with chopped tomatoes or tomato purée. I use Pom chopped tomatoes. If it’s super spicy, serve with tortilla chips.
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