Ingredients
14 servings
Quinoa, Dry Bulk
3.5
cup(s)
Lentils, Pre-Cooked, Package
2.0
package(s)
Coconut Cream, 13.5oz can
0.7
can(s)
Chicken, Pre-cooked Strips 16oz
2.0
package(s)
Bread, Naan
14.0
whole
Tomatoes, Sun Dried (in oil) 8.5oz
1.4
jar(s)
Green Curry Paste
1.0
jar(s)
Chocolate-covered berry
2.0
package(s)
Dietary Restrictions
Dairy
Wheat / Gluten
Poultry
Recipe Instructions
>Heat pot over high heat; add water and bring to a boil; add quinoa (ratio is 2:1 water:quinoa) and a few pinches of salt
>Heat saucepan over medium heat, add lentils, coconut cream, tomatoes, curry sauce; stir frequently; cook chicken/vegan chicken separately and serve on the side
>When quinoa is hydrated and fluffy, and when curry mix is reduced, remove from heat
>Toast naan and serve alongside quinoa topped with curry mix and chicken/veg chicken