Creamy Coconut Peanut Curry with Rice

1.Rinse the rice thoroughly under cold water until the water runs mostly clear. Place the rice and 3 cups of water into your rice cooker and start the cooking cycle.

2.While the rice cooks, prepare the curry base. Heat the coconut oil in a large wok or deep skillet over medium heat.

3.Add the chopped onion and sauté for 4-5 minutes until softened and translucent.

4.Add the minced garlic and grated ginger (if using) and cook for 1 minute until fragrant, being careful not to burn the garlic.

5.Add the sliced carrots and mushrooms to the wok. Sauté for 5-7 minutes until the mushrooms have released their moisture and the carrots begin to soften.

6.Stir in the smoked paprika, turmeric, and cayenne pepper (if using). Cook for 30 seconds to toast the spices.

7.In a separate bowl, whisk together the coconut milk, peanut butter, vegetable broth, soy sauce, and brown sugar until the peanut butter is fully incorporated and the mixture is smooth.

8.Pour the peanut sauce mixture into the wok. Bring the curry to a gentle simmer, stirring frequently to prevent scorching on the bottom.

9.Reduce the heat to low and let the curry simmer uncovered for 8-10 minutes, allowing the sauce to thicken slightly and the carrots to become tender.

10.Stir in the corn kernels during the last 3 minutes of simmering.

11.Taste the curry and adjust seasoning with salt, pepper, or additional soy sauce/sugar as needed.

12.Once the rice cooker signals completion, fluff the rice with a fork. Divide the fluffy rice among three meal prep containers or bowls.

13.Ladle the creamy coconut peanut curry generously over the rice. Garnish with fresh cilantro or chopped peanuts if desired. Allow to cool completely before sealing containers for meal prep.