Recipe: Coconut Lentil Curry

Coconut Lentil Curry | The Life Delicious Having a stocked pantry and freezer means always having a quick and nutritious meal at your fingertips!

I shared a version of this easy, delicious, healthy, one-pot dish with Johanna Ward on Shaw TV's go! Vancouver. All of the ingredients came from my pantry or freezer. It's become a regular Plan B meal, when I'm low on groceries and even lower on the energy to make a laborious dinner.

Serves 2

Ingredients • 1/2 cup green or red lentils (green are a crunchier, red are mushier) • 1 can coconut milk • 1 tbsp curry powder • 1/2 bag frozen spinach • 1/2 cup frozen edamame • 10 frozen shrimp, 1 chicken breast (chopped), 1 brick tofu (chopped), or 1 cup cooked brown rice. Instructions 1. In medium saucepan, bring lentils and coconut milk to boil, stir in curry powder, reduce heat to low, and simmer, covered, for 10 minutes. Add a splash of water if needed. 2. Add spinach and edamame and cook for another 7 minutes. 3. Add shrimp, chicken, tofu or rice, and cook for another 5 minutes, or until shrimp or chicken are cooked through.