Store safely
Keep leftovers in an airtight container in the refrigerator and use within a few days when appropriate for the ingredients.
Coconut, Lentil & Zucchini Curry
A protein-rich vegan curry featuring red lentils and tender zucchini simmered in a creamy, turmeric-spiced coconut milk base. The lentils melt into the sauce, creating a thick and satisfying texture that pairs beautifully with the fresh vegetables. Serve it over brown rice for a nutrient-dense, plant-based meal that is full of aromatic flavor.
A protein-rich vegan curry featuring red lentils and tender zucchini simmered in a creamy, turmeric-spiced coconut milk base. The lentils melt into the sauce, creating a thick and satisfying texture that pairs beautifully with the fresh vegetables. Serve it over brown rice for a nutrient-dense, plant-based meal that is full of aromatic flavor.
Ingredients
- 1/2 medium onion Onion
- 1 medium Zucchini
- 1 tbsp Olive Oil
- 1 piece(s) Garlic
- 1/4 tsp Chili Pepper
- 1/2 cup Water
- 1/4 cup Red Lentils
- 1/4 tsp Turmeric
- 1/2 cup Canned Coconut Milk, low-fat
- 1/2 tsp Ground Cumin
- 1/4 tsp Salt and Pepper
- 2 tbsp Fresh Cilantro
Instructions
- Cut the onion and zucchini into small pieces and steam in a large pot with a teaspoon of olive oil.
- Crush the garlic clove and cut the chili pepper into tiny pieces. Add the two ingredients together with the cumin, turmeric, salt, and pepper to the pot and cook for an additional 2 minutes.
- Gradually add the water, lentils and coconut milk to the pot. Let the entire pot simmer on low heat for 15 minutes.
- Finally, season with salt and pepper and serve with fresh cilantro.
Storage and Meal Prep Tips
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