Coconut Curry Cod Rice Cooker Bowl (dairy, egg, soy, allium free)

• 1 frozen cod fillet

• 1/8 cup jasmine rice

• 1/8 cup red lentils

• 1/2 cup frozen vegetables of choice

• 1/2 cup water

• 1/2 teaspoon salt

For the sauce:

• 1/2 cup coconut milk

• 1/2 teaspoon madras curry powder

• 1/4 teaspoon ground black pepper

• 1/8 teaspoon ground thyme

• 1/8 teaspoon ground allspice

Rinse your rice and lentils and add them to your rice cooker bowl with the water and salt. Add your frozen cod fillet and vegetables.

Whisk your coconut sauce ingredients together, and pour over your cod fillet. Cover and set your rice cooker to “Cook,” allow to run through the cook cycle, and then sit on the “warm” setting until the rice and lentils absorb the excess liquid, about 20 minutes. Serves 1.

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