This curried rice recipe cooks up like a charm in the rice cooker, and it’s lovely topped with simple sauteed eggplant and sweet onions.
I love my rice cooker! It’s a super versatile tool for cooking up super-simple meals way beyond just plain ol’ rice. This rice cooker curry recipe is super simple, and if you’re extra busy, you can cook up the eggplant, garlic, and onion in the steamer basket instead of frying to make this even less labor-intensive.
Easy Curried Rice with Eggplant and Sweet Onions
- 1 cup brown rice
- 1 15 oz. can chickpeas
- 1 very ripe tomato, chopped
- 1 teaspoon each cumin, garam masala
- 1/2 teaspoon each coriander, tumeric
- 2 Japanese eggplants, sliced into thin rings
- 1 sweet onion, sliced
- 1/4 cup sesame oil
- your favorite hot sauce, to taste
- 1 tablespoon soy sauce or shoyu
- 2 cloves garlic, minced
- a couple of handfuls cashews, optional
- In your rice cooker, combine the rice, chickpeas, tomato, and spices with 2 cups of water. Turn the cooker on.
- When the rice mixture is ready, leave it on the “warm” setting, and heat the oil in large skillet. Saute the eggplant, onion, and garlic until they’re crispy.
- Dish the rice mixture into the bowl, top with the eggplant mixture, and top that with the cashews, if you’re using them.