Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being

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This recipe is made in a Kambrook Rice Express - Rice Cooker

Tomatoe Curry Rice
Ingredients

360g white rice
2 Tbsp of Butter/Margarine or vegan alternative
1 spring onion (finely chopped and put aside a tablespoon of the chopped green tops to decorate)
2 small carrots (peeled and finely diced)
1 small stick of celery (finely diced)
A small handful of baby spinach (rough chop but don't put this in until last)
1 tbsp of curry paste (I used a mild one)
1 Litre Vegetable Stock or equivalent (keep 1/2 cup of the stock in reserve for later)
1 x 400g tin of tomatoes (if they are whole chop or mush them up)
Salt and Pepper to taste

Method

In the base of the Rice Cooker put in the butter and chopped veg (not the spinach)
Let this cook for 2 minutes, stir, add curry paste, stir and let cook a further 2 minutes
note: for my Kambrook, I set it to heat and make sure the internal pot is set in the down position and lid on
Add the rice, tomatoes, salt and pepper and stock (remember to keep back 1/2 cup of stock for later)
Stir to make sure the ingredients are moistened make sure the internal pot is set in the down position and lid on then let the Kambrook do it's thing.
Give the mix a little stir after about 5 minutes.
Once the rice is cooked the machine will automatically switch to the keep warm function
At this point add the remaining stock and spinach. Stir well, let sit for at least 5 minutes

Serve with a sprinkle of the spring onion to make it look pretty.
This can be an all in one meal or used as a side dish but please note you may need to add extra liquid if you are keeping it on the keep warm function for more than an hour.

OPTIONS: variation is huge and you can personalize to your hearts content.

-This is such a flexible recipe...add toasted pine nuts, cashews, sultanas, raisins or even diced dried apricots. Added best near the end
-Add any finely dice vegetables of your choice. (beans, mushrooms, corn, peas, sweet potato)
-If you want to add green herbs like parsley or coriander etc add these nearer the end of cooking with the spinach .
-Harder herbs and spice are best finely chopped and added at the start of cooking with the spring onion etc.
-Give it a little citrus twist with some lemon juice and lemon zest or go for orange or even lime.
-The addition of cooked protein is great with options of shredded chicken/turkey, shredded beef/lamb, shredded pork, sliced and diced ham or deli meats, cooked seafood, cooked eggs, smoked meats, smoked fish, tinned tuna, flavoured or unflavoured tofu etc.
-Try adding sauces like soy, oyster, fish sauce. chilli sauce even bbq sauce near the end as a stir through flavour bomb.
-Another potential addition is a little sugar, maple syrup or even honey.
- go down the Hawaiian road with ham, shredded coconut and pineapple.
-For an umami twist try stirring through a little Vegimite or similar product or some seaweed

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From Chris: As a side note, if you do not have a rice cooker, your Crock Pot or standard stock pot will do the same job - just keep in mind the cooking times will obviously be a lot different for either device!