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
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.