So, the seasons have changed here in Colorado. It happened fast. One moment I was sitting in my car wishing it had air conditioning and the next moment I was glad the heater still worked. With the heat, I've noticed food has changed as well. The bright colors of summer with their abundance of rich greens and oranges is now fading to darker colors. The honeydew melons and cantaloupe are starting to spark my interest as I desire for the sugars that will yield warmth. I pop half of one in my smoothie in the morning and I'll share that concoction in another article. However, I want to enlighten you all to what has been a game-changer as of recent and I also want to provide you with a delicious easy curry recipe. Let's get into it.
Yes, the rice cooker. It was my prized possession in Japan and in Japan they cook rice like a boss. The things are works of art. When I returned to the US in 2013, I had to leave my rice cooker back in Japan. I miss the sleek design! Recently, I bought one as they are quite inexpensive and they have so many uses. I wasn't able to find a proper one at a thrift store, but that is okay. I think you can find one, maybe! They can be used to bake bread, but that's not what got my fingers typing for you today. Late one night, I wondered if I could cook oatmeal in the rice cooker and a Google search again paved the way for cooking efficiency and success. It's possible to cook lentils as well, and it cooks them perfectly. I ended up making a curry dish. Please enjoy the recipe and share if your taste buds are feeling the giving!
Curry In A Cup
Ingredients you will need:
- One tablespoon coconut oil
- One can of coconut milk
- A few shakes of coriander powder
- A few shakes of cumin seeds
- A few shakes of turmeric powder
- A few shakes of chile powder
- A few shakes of paprika
- A few shakes of salt
- One half of an onion, diced
- 1/8 of a cup of ginger, sliced
- One tablespoon of nutritional yeast...if you are in the mood
- One tablespoon of apple cider vinegar
- One big handful of spinach
- One tablespoon of your choice of sweetener, such as maple syrup
- One cup of oatmeal
- One cup of lentils of your color choice.
Step One: Take out your rice cooker and pour both the oatmeal and the lentils in. Then cover with cold water. Put enough water in that it just covers the entirety. Set the cooking time as though making white rice. Once cooked, move to the next step.
Step Two: Add one tablespoon of coconut oil to a sauté pan. Then, proceed to add the diced onions and ginger. Stir the mixture until translucent, slowly adding in all the rest of the ingredients. Add the spices in first, then add wetter ingredients second after waiting for the spice smell to fill the room. Finally, add in the spinach and wait for it all to boil down. The spinach will dramatically reduce in size and you will wonder where it went! The spinach acts as a perfect timer for everything. When it disappears, the dish is just about ready.
Step Three: Get out a coffee cup and scoop out some of the cooked oatmeal and lentils. Then pile on the curry over everything. Then put on some groovy music and dance, knowing that you just made curry in a coffee cup!