Description
This gluten free vegan Zucchini Lentil Curry features sliced fresh zucchinis to offer a delicious earthy flavor and delightful green color. You can whip up this yummy healthy red lentil curry recipe in 30 minutes with easy budget-friendly pantry items, and pair it with your favorite brown rice for a healthy plant-based meal in one.
Ingredients
Scale
- 1 ½ tablespoons vegetable oil
- Pinch mustard seeds
- ½ teaspoon cumin seeds
- ½ teaspoon coriander seeds
- 1 tablespoon minced fresh ginger
- 1 large onion, finely chopped
- 1 ½ teaspoons garam masala
- ¾ teaspoon chili powder
- ½ teaspoon ground turmeric
- ½ teaspoon salt (optional)
- 1 cup red lentils, uncooked
- 2 ½ cups water
- 1 cup chopped fresh tomatoes (or canned, drained)
- 2 medium (8 ounces each) zucchini, chopped
- 1 cup light coconut milk
- 2 tablespoons fresh cilantro, chopped (optional)
Instructions
- Heat oil in a large sauté pan or heavy pot for 1 minute over medium heat.
- 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 (optional) and sauté for 1 minute
- Add the lentils and toast for 1 minute.
- Add the water, stir well, and cover, cooking over medium heat for 12 minutes.
- Add the tomatoes, zucchini and coconut milk. Stir well, cover, and cook for about 10-12 minutes, until zucchini is tender but not mushy.
- Garnish with cilantro (optional) and serve with your favorite cooked brown rice (or other cooked whole grains) as desired.
- Makes 6 servings (about 1 ½ cups curry each)
Notes
Try brown or green lentils for this recipe.
Try different types of zucchinis or summer squash for this recipe, including yellow, silver, or variegated.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Entree
- Cuisine: Indian
Nutrition
- Serving Size: 1 ½ cups curry, no rice
- Calories: 245
- Sugar: 3 g
- Sodium: 235 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Carbohydrates: 29 g
- Fiber: 11 g