30 minutes or less

What You’ll Need:

1 c dry brown rice

For the Korma:

2 Tbsp coconut oil

2 onions, minced

2 Tbsp fresh ginger, minced

1 Tbsp curry powder

1 (15 oz) can tomatoes, no sugar added

1 head cauliflower, broken into florets

1/2 c uncooked, whole lentils

2 tsp sea salt

1 c hot, filtered water

1 (5-7oz) bag baby spinach

1 can chickpeas, drained & rinsed

1 (14.5oz) can full fat coconut milk

Combine rice with 2.5 c lightly salted water in a saucepan or rice cooker & cook according to package instructions.

Meanwhile, heat the coconut oil in a large soup pot. Add onion, ginger & curry, cooking until aromatic.

Add remaining ingredients. Bring to a boil, reduce to a simmer. Cover & cook for 15-20 minutes.

Turn off heat. Serve over cooked rice & share with friends OR divide equally into (4) containers for easy grab & go lunches all week long!

Serves 4.

Freezes well.