Curry It Up! Simple Rice and Veggie Curry One-Pot
Do you ever wonder what spices in curry deliver such a savory and delightful taste? The blend of spices to make curry vary throughout the world, and in the nineteenth century curry became very popular once it was mass exported from India to much of Europe, North and South America, and consumed throughout the British Army. In the 1960s and 1970s, Indian cuisine and food consumption started to grow in the West and internationally, which led to a lot of Indian restaurants popping up throughout the world. It was at this time that the need for a standardized curry came into play because it wasn’t economical to keep buying special blends from India. Today, the main ingredients you’ll find in curry when purchasing the mix at a grocery store include: cumin, turmeric, coriander, fenugreek, mace, ginger, cayenne, pepper, chili, mustard and cinnamon. All of these spices have something positive to offer your body, and of course, are great on the taste buds. Here’s a short list of benefits curry offers:
1. Boosts your immune system. Spices like chili pepper, are high in vitamin C, vitamin A and vitamin B6, and they boost the infection-fighting cells.
2. May reduce the risk of cancer. Turmeric has been found to reduce the risk of developing prostate, breast, skin and colorectal cancer, possibly because of its antioxidant properties.
3. Improves appearance. Many ingredients in the dish, such as turmeric and cinnamon, are rich in antioxidants, which can help improve the appearance of your skin and help prevent the negative cosmetic effects of long-term exposure to pollutants or smoke.
Now that we’ve covered some benefits to curry, let’s get to the real good stuff; eating curry dishes! Below is a recipe for a vegetable and brown rice curry dish that is easily one of the quickest and tastiest recipes I know. Basically you throw all the ingredients into a rice cooker and hit “cook”, 45 minutes later, you have an awesome dish that you’ll be proud to share with your friends and family.
Simple Rice and Veggie One-Pot
2 cups of cubed sweet potatoes
2 cups chopped cabbage
1 cup brown rice
1 cup chopped green beans
1/2 cup raisins
5 garlic cloves, halved
2″ of fresh ginger peeled and slivered
1 Tbsp curry powder
1/2 tsp salt
1/2 cup unsalted roasted peanuts, chopped
1. In a rice cooker, combine 3 cups water with the sweet potatoes, cabbage, rice, green beans, raisins, garlic, ginger, curry powder, lime, and salt. Stir to combine, cover, and turn on the cooker. In about 45-50 minutes, open the lid and spoon out a few grains of rice to see if the rice is completely cooked. The veggies will be tender before the rice. If the rice is not done, add 1/4 cup more water and cook until the rice is tender, 5 to 10 minutes more. Alternatively, if you don’t have a rice cooker, you can out the ingredients in a large pot on the stove top over high heat and bring the water to a boil, then cover tightly and reduce the heat to low. Cook for about 45 minutes, or until the liquids are absorbed. Let the pot stand, covered, for at least 5 minutes to finish steaming the rive before serving.
2. Remove and discard the lime half. Serve the rice mixture topped with the peanuts.