In case you’re searching for a summery twist on lentil curry, this tremendous simple, nutritious, budget-friendly Zucchini Lentil Curry is for you! This gluten free vegan pink lentil curry options chopped recent zucchinis to supply a scrumptious earthy taste and pleasant inexperienced colour to your easy curried lentil dish, which you’ll whip up in half-hour with a wide range of pantry objects. Simply pair this zucchini curry together with your favourite brown rice and also you’ve received a wholesome plant-based meal in a single. You’ll be able to even serve this zucchini coconut lentil curry proper out of the pan, so much less dishes to clean later.
I’m all the time looking out for flavorful zucchini recipes every season when my backyard begins producing a every day bounty of zucchinis and different summer season squash. So, it was actually enjoyable to create this easy wholesome curry recipe, which we completely take pleasure in as a go-to meal in the course of the week. This curry is a good meal prep recipe, because it makes six beneficiant servings, and might be saved away in a microwavable container to warmth up later.
I’m an enormous fan of Indian delicacies and have fun these flavors in my kitchen commonly. Nonetheless, I’m not a real professional of this foodway. I encourage you to take a look at the work of my pal and colleague Vandana Sheth, MS, RD, who’s a grasp of wholesome Indian delicacies, to study extra about cooking plant-based Indian recipes at dwelling. This lentil curry requires pink lentils, however you’ll be able to swap out for brown or inexperienced lentils, should you like. And don’t be afraid to strive various kinds of zucchini or summer season squash, reminiscent of yellow, silver, or variegated.
Diet Notes
This vegan gluten free zucchini lentil curry paired with brown rice is wealthy in fiber, plant proteins, vitamin C, B nutritional vitamins, potassium, iron, and magnesium, in addition to phytochemicals linked with antioxidant advantages. This dietary profile helps coronary heart well being, a wholesome intestine microbiome, satiety, wholesome weight, and decrease inflammatory ranges.
Description
This gluten free vegan Zucchini Lentil Curry options sliced recent zucchinis to supply a scrumptious earthy taste and pleasant inexperienced colour. You’ll be able to whip up this yummy wholesome pink lentil curry recipe in half-hour with simple budget-friendly pantry objects, and pair it together with your favourite brown rice for a wholesome plant-based meal in a single.
- 1 ½ tablespoons vegetable oil
- Pinch mustard seeds
- ½ teaspoon cumin seeds
- ½ teaspoon coriander seeds
- 1 tablespoon minced recent ginger
- 1 giant onion, finely chopped
- 1 ½ teaspoons garam masala
- ¾ teaspoon chili powder
- ½ teaspoon floor turmeric
- ½ teaspoon salt (non-compulsory)
- 1 cup pink lentils, raw
- 2 ½ cups water
- 1 cup chopped recent tomatoes (or canned, drained)
- 2 medium (8 ounces every) zucchini, chopped
- 1 cup mild coconut milk
- 2 tablespoons recent cilantro, chopped (non-compulsory)
- Warmth oil in a big sauté pan or heavy pot for 1 minute over medium warmth.
- Add mustard seeds, cumin seeds, and coriander seeds, and toast for 30 seconds.
- Add ginger and onions and sauté for 3 minutes.
- Add garam masala, chili powder, turmeric, and salt (non-compulsory) and sauté for 1 minute
- Add the lentils and toast for 1 minute.
- Add the water, stir properly, and canopy, cooking over medium warmth for 12 minutes.
- Add the tomatoes, zucchini and coconut milk. Stir properly, cowl, and prepare dinner for about 10-12 minutes, till zucchini is tender however not mushy.
- Garnish with cilantro (non-compulsory) and serve together with your favourite cooked brown rice (or different cooked complete grains) as desired.
- Makes 6 servings (about 1 ½ cups curry every)
Notes
Attempt brown or inexperienced lentils for this recipe.
Attempt various kinds of zucchinis or summer season squash for this recipe, together with yellow, silver, or variegated.
- Prep Time: 10 minutes
- Cook dinner Time: half-hour
- Class: Entree
- Delicacies: Indian
Diet
- Serving Measurement: 1 ½ cups curry, no rice
- Energy: 245
- Sugar: 3 g
- Sodium: 235 mg
- Fats: 8 g
- Saturated Fats: 4 g
- Carbohydrates: 29 g
- Fiber: 11 g
For extra zucchini recipes, try a few of my favorites:
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