Dinner Bowl #41

 

Still having coconut cream (that stuff seems to be lasting me forever), I was inspired to make this meal of yellow rice, roasted butternut squash, and creamy coconut curry lentils with spinach.

The squash was left over from a salad you recently saw. I was out of arugula but not squash. The squash was delicious, though; no complaints.

The yellow rice is from a recipe I found at All Recipes. I used fresh onion and garlic and sauteed them in the olive oil before adding the seasonings and the rest of the ingredients. It was good, albeit peppery.

The lentils were inspired by a recipe I saw at Budget Bytes. I cut the recipe in half and substituted 1/4 cup coconut cream for the coconut milk, adding frozen spinach instead of fresh toward the end of the cooking time. It was good, if a bit plain. I probably could have added more curry powder, but I was feeling pretty tired by then and just wanted to eat.

Eventually, I will go to the grocery store.

Maybe.