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Zucchini Lentil Curry

A warm and filling one-pot meal that combines zucchini and red lentils, flavored with spices for a satisfying dinner.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Indian, Vegan
Calories: 350
Ingredients Method Notes

Ingredients
  

For the curry base
  • 1.5 tablespoons vegetable oil
  • 1 pinch mustard seeds
  • 0.5 teaspoon cumin seeds
  • 0.5 teaspoon coriander seeds
  • 1 tablespoon fresh ginger, minced
  • 1 large onion, finely chopped
  • 1.5 teaspoons garam masala
  • 0.75 teaspoon chili powder
  • 0.5 teaspoon ground turmeric
  • 0.5 teaspoon salt, optional
For the main ingredients
  • 1 cup red lentils, uncooked Use red lentils for fastest results.
  • 2.5 cups water
  • 1 cup fresh tomatoes, chopped, or canned tomatoes, drained
  • 2 medium zucchini, about 8 ounces each, chopped Add zucchini late for better texture.
  • 1 cup light coconut milk
  • 2 tablespoons fresh cilantro, chopped, optional

Method
 

Preparation
  1. Heat the vegetable oil in a large sauté pan or heavy pot over medium heat for about one minute.
  2. Add the mustard seeds, cumin seeds, and coriander seeds and toast for about thirty seconds, stirring constantly.
  3. Add the minced ginger and finely chopped onion; sauté for about three minutes until the onion is soft.
  4. Stir in the garam masala, chili powder, ground turmeric, and optional salt; cook for one minute.
  5. Add the red lentils and stir for about one minute to coat them with the spice mixture.
  6. Pour in the water, cover the pot, and cook over medium heat for about twelve minutes.
  7. Stir in the chopped tomatoes, zucchini, and light coconut milk; cover and continue cooking for 10-12 minutes.
  8. Remove the pot from heat when the zucchini is tender and lentils are fully cooked; garnish with fresh cilantro.

Notes

Store leftovers in a covered container in the refrigerator; reheats well. If the curry thickens, add a splash of water while reheating.