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
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
For CELIAC/GF GUESTS:
The only ingredient with gluten in this meal is naan bread. Prepare the corn tortillas on separate cookware. Make sure there is no cross contamination between gloves that have touched naan and any other food.