Lentil and Vegetable Curry (Freezer-Friendly)

A full pot that portions into the freezer in one go — already handled three or four nights from now, not just tonight.

• 1½ cups red lentils
• 1 can coconut milk (light)
• 2 cups mixed vegetables (cauliflower, peas, carrots)
• 1 tbsp curry powder
• garlic, ginger

1. Step 1

   Sauté garlic and ginger.

2. Step 2

   Add lentils, coconut milk, curry powder, 2 cups water.

3. Step 3

   Simmer 20 min.

4. Step 4

   Stir in vegetables until tender.

• Add spinach at the end
• serve over rice

Dinner

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  Shrimp and Vegetable Stir-Fry

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  Vegetarian Chili (Freezer-Friendly)

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  Turkey and Rice Bowl with Roasted Vegetables

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