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Zucchini Lentil Curry

URL: https://sharonpalmer.com/zucchini-lentil-curry/

Ingredients

  • 1 ½ tablespoons vegetable oil
  • a 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

  1. Heat oil in a large sauté pan or heavy pot over medium heat.
  2. Add mustard seeds, cumin seeds, and coriander seeds, and toast for 30 seconds.
  3. Add ginger and onions and sauté for 3 minutes.
  4. Add garam masala, chili powder, turmeric, and optional salt, and sauté for 1 minute.
  5. Add the lentils and toast for 1 minute.
  6. Add water, stir well, cover, and cook over medium heat for 12 minutes.
  7. Add tomatoes, zucchini, and coconut milk. Stir well, cover, and cook for about 10-12 minutes until zucchini is tender.
  8. Garnish with cilantro if desired and serve with brown rice.

Nutrition Facts (estimated)

Servings
6
Calories
245
Total fat
8g
Total carbohydrates
29g
Total protein
11g
Sodium
235mg
Cholesterol
0mg

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