In the event you’re on the lookout for a summery twist on lentil curry, this tremendous straightforward, 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 gadgets. Simply pair this zucchini curry together with your favourite brown rice and also you’ve bought a wholesome plant-based meal in a single. You may even serve this zucchini coconut lentil curry proper out of the pan, so much less dishes to clean later.
I’m at all times looking out for flavorful zucchini recipes every season when my backyard begins producing a day by day bounty of zucchinis and different summer season squash. So, it was actually enjoyable to create this easy wholesome curry recipe, which we totally get pleasure from 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 rejoice these flavors in my kitchen often. Nonetheless, I’m not a real professional of this foodway. I encourage you to take a look at the work of my good friend and colleague Vandana Sheth, MS, RD, who’s a grasp of wholesome Indian delicacies, to be taught extra about cooking plant-based Indian recipes at house. This lentil curry requires pink lentils, however you may swap out for brown or inexperienced lentils, should you like. And don’t be afraid to attempt several types of zucchini or summer season squash, comparable to yellow, silver, or variegated.
Vitamin 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 may whip up this yummy wholesome pink lentil curry recipe in half-hour with straightforward budget-friendly pantry gadgets, 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 (optionally available)
- 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 gentle coconut milk
- 2 tablespoons recent cilantro, chopped (optionally available)
- 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 (optionally available) 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 cook dinner for about 10-12 minutes, till zucchini is tender however not mushy.
- Garnish with cilantro (optionally available) and serve together with your favourite cooked brown rice (or different cooked entire grains) as desired.
- Makes 6 servings (about 1 ½ cups curry every)
Notes
Attempt brown or inexperienced lentils for this recipe.
Attempt several types 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
Vitamin
- Serving Dimension: 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, take a look at a few of my favorites:
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