I absolutely loved this month’s Recipe Redux Challenge because well it actually made my life simpler. The challenge of a one-pot meal was ideal!
InstaPot? Pressure Cooker? Rice Cooker? I choose my rice cooker because it is lightweight, accessible and can do so much without me. I don’t have an InstaPot (yet) and my Pressure Cooker is so heavy (and one of the older versions that goes on the stove).
The simplicity of one-pot meals!
Yes, expecially during those hot summer days when you just don’t want to be in the kitchen (too long). I just love being able to toss in all the ingredients into my rice maker/veggie steamer, close the lid, turn it one and walk away. And talk about cleaning, so much simpler to have only one or two easy-to-clean pieces to wash at the end of the day.
Now I could have done everything from scratch. I have basmati rice, lentils, and can put together an Indian-based seasoning combo with my abundance of herbs/spices (and, of course, the help of a good cookbook or online source), but I was lucky enough to have a supply of Meal Kits from Grainful™, a company that brings “…the goodness of STEEL CUT OATS to Dinner.” So why not?! And besides, I’ve been dying to sample all the varieties from their Porcino Mushroom frozen entree to this Madras Curry Meal Kit complete with the oats (rice substitute), seasoning and some dried peas. The rest was up to me, so I came up with a protein (eggs), a veggie (eggplant) and additional seasoning (tomato paste) and it turned out delish!!
Here’s how simple it is!
- Select your desired Meal Kit (or choose a whole grain such as rice and add in your seasoning):
- Assemble and set to cook:
3. Mix it all together with your choice of protein and additional seasoning:
And Voila! Here’s the Recipe for Madras Curry with Eggplant
- 1 package Grainful™ Madras Curry Meal Kit
- ½ eggplant, peeled, cubed, salted and drained
- 1 tsp olive oil
- 2 eggs
- 4 heaping Tbsp of Tomato Paste
- Empty package of Grainful Madras Curry Meal Kit into pot of Rice Cooker.
- Add 3 cups water and stir.
- Place eggplant cubes into top steamer tray; drizzle with olive oil.
- Close lid and turn on, setting to brown rice.
- When curry is fully cooked, stir, toss in eggplant and remove steamer tray.
- Mix in tomato paste.
- Add raw eggs and gently stir, close lid and continue to heat till egg whites turn white.
- Mix in again and transfer to serving dish.
- Optional: Garnish with sliced mini heirloom tomatoes and fresh Tarragon
1. Peel, cube and set in a collander.
2. Add ¼ - ½ tsp salt and mix into eggplant.
3. Set over sink for 30 minutes.
4. Drain out excess water.