Here we have another quick easy one pot meal.  Seem to be heading in that direction these days - along with anything curry!

On that note, here is some info.  We used a Madras Curry Powder blend in this recipe which certainly carries a bit of heat.  If you like heat, then by all means add in a Tblsp. of diced ginger to the recipe for added flavor.  (I did not include ginger, as we are serious wimps when it comes to heat).  That said this is a simple plain meal that came together fairly quickly.  You could also include minced fresh coriander, and use vegetable stock to keep it Vegan/Vegetarian.  I have also recently discovered the convenience of using canned lentils - so simple but gives added protein to the dish. They also freeze beautifully.  I generally use 3/4 of a cup of lentils in most dishes - well rinsed, then place into a small glass jar and freeze until needed thawing before use.  A quick recipe for lunch or dinner.

3/4 cup canned well rinsed lentils

2/3 cup long grain white rice

2 small/medium sized German Butter or Yukon Gold potatoes cut into 1/2 inch pieces

2/3 cup long grain white rice, well rinsed

3 Tblsp. Avocado Oil

2 tsp. Madras Style Curry Powder

Salt to taste

1 shallot finely minced

1 large garlic clove finely minced

1 medium/large sized carrot diced

2 Swiss chard stalks, trim the ends off, then finely dice the stalk, and leaves

1 medium sized parsnip diced

2 cups chicken stock or vegetarian stock

fresh coriander

Heat up a dutch oven/pot on low medium heat with the added Avocado oil.  Add in the shallot and garlic, sauteing till lightly golden.  Then add in the rice and saute for 2 minutes.  Add the curry powder, salt stirring well for another minute.  Add in the Swiss Chard, carrot, parsnip, potatoes, stirring to combine, then pour in the chicken/vegetable stock and stir well.  Bring to a lite simmer, lid on, turn down to minimum and cook for 20 minutes or until potatoes, rice and vegetables are cooked through.  Sprinkle in a handful of coriander if using.