Jon's not here this month, which means I have to cook for myself. And do the dishes. Which is a serious pain in our apartment because we don't have a kitchen sink. Instead, we wash dishes w/ the faucet and drain on our balcony, with a bucket.
All of this means I am too lazy to cook and clean every night. So I cook a few times a week, and eat leftovers every other night. I've found that curries work great for that, and are simple and easy to make with the rice cooker. Basically just throw everything in the rice cooker and go.
I've tried a few recipes, but I like this one the best - Moroccan Pumpkin and Lentils, adapted from this recipe in the Vegetarian Times. It's delicious and filling, and that recipe, along w/ rice, makes enough for three meals for one person. Plus, pumpkin is easy to get around here, and so are lentils.
(Oops, sorry, forgot to take photos of the finished product!)
Pumpkin and Lentil Curry
Three to four servings
1 medium yellow onion
2 small red chilli peppers
2 Tbsp cooking oil
2 tsp curry powder
1 tsp cumin
1 tsp black pepper
1 cup red lentils
2 lbs of pumpkin (about 3 cups), cubed
2 medium potatoes, cubed
2 C water
1 small can tomato puree
4 tomatoes, chopped
1. Cook three or four servings of rice in the rice cooker. Meanwhile, chop one onion, two small red chilli peppers.
2. When the rice is finished, clean out the rice cooker, then add oil, onion and peppers to the rice cooker. Turn the cooker on, keeping the lid open, and saute the onion and pepper until the onion is translucent.
rice cooker tip: If your rice cooker won't turn on to saute the onion, try putting something heavy, like a pan, over the bowl. The weight should allow the cooker to turn on.
3. Add all the rest of the ingredients to the rice cooker and close the lid. In about 20 minutes, check the curry to see if it is done. The pumpkin should be soft, and the lentils should be soft and/or disintegrated into the curry. Keep cooking until as thick as desired.
All of this means I am too lazy to cook and clean every night. So I cook a few times a week, and eat leftovers every other night. I've found that curries work great for that, and are simple and easy to make with the rice cooker. Basically just throw everything in the rice cooker and go.
Pumpkin and Lentil Curry
Three to four servings
1 medium yellow onion
2 small red chilli peppers
2 Tbsp cooking oil
2 tsp curry powder
1 tsp cumin
1 tsp black pepper
1 cup red lentils
2 lbs of pumpkin (about 3 cups), cubed
2 medium potatoes, cubed
2 C water
1 small can tomato puree
4 tomatoes, chopped
1. Cook three or four servings of rice in the rice cooker. Meanwhile, chop one onion, two small red chilli peppers.
2. When the rice is finished, clean out the rice cooker, then add oil, onion and peppers to the rice cooker. Turn the cooker on, keeping the lid open, and saute the onion and pepper until the onion is translucent.
rice cooker tip: If your rice cooker won't turn on to saute the onion, try putting something heavy, like a pan, over the bowl. The weight should allow the cooker to turn on.
3. Add all the rest of the ingredients to the rice cooker and close the lid. In about 20 minutes, check the curry to see if it is done. The pumpkin should be soft, and the lentils should be soft and/or disintegrated into the curry. Keep cooking until as thick as desired.
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