Get ready to transform your dinner routine with a mouthwatering Zucchini Red Lentil Curry that's about to become your new obsession! This Indian-inspired dish is not just a meal; it's a flavor explosion that combines the creamy richness of coconut milk, the earthy warmth of curry powder, and the nutritious punch of red lentils and zucchini. Whether you're a busy professional, a health-conscious foodie, or simply someone who loves incredibly delicious vegetarian meals, this recipe promises to satisfy your cravings and impress even the pickiest eaters.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 1 cup red lentils
- 2 medium zucchinis, chopped
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tbsp curry powder
- 1 can coconut milk
- 2 cups vegetable broth
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Rinse the red lentils thoroughly under cold water until the water runs clear, then drain and set aside.
- Heat a large pot or deep skillet over medium heat. Add a splash of oil and sauté the diced onions until they become translucent and slightly golden, about 3-4 minutes.
- Add minced garlic and curry powder to the onions, stirring continuously for 30-45 seconds to release their aromatic flavors without burning.
- Pour in the vegetable broth and coconut milk, stirring to combine and create a smooth base for the curry.
- Add the rinsed red lentils to the liquid, stirring to distribute evenly. Bring the mixture to a gentle simmer.
- Cover the pot and let the lentils cook for approximately 15 minutes, stirring occasionally to prevent sticking.
- Add the chopped zucchini to the simmering curry and continue cooking for an additional 10-12 minutes until the lentils are tender and the zucchini is soft but not mushy.
- Season with salt to taste, adjusting the seasoning as needed.
- Remove from heat and let the curry rest for 5 minutes to allow flavors to meld together.
- Garnish with fresh chopped cilantro before serving hot with rice or naan bread.
Tips
- Rinse Your Lentils: Always thoroughly rinse red lentils to remove excess starch and ensure a cleaner, more refined texture.
- Spice Management: Toast your curry powder with onions and garlic briefly to enhance its flavor, but be careful not to burn it - 30-45 seconds is the sweet spot.
- Liquid Ratio is Key: Maintain the right balance of vegetable broth and coconut milk for a creamy, not too thick or thin consistency.
- Don't Overcook Zucchini: Add zucchini later in the cooking process to prevent it from becoming mushy and retain its slight crunch.
- Let It Rest: Allow the curry to sit for 5 minutes after cooking to let the flavors meld and intensify.
- Garnish Generously: Fresh cilantro isn't just a garnish - it adds a bright, fresh contrast to the rich, creamy curry.
- Serving Suggestion: Pair with fluffy basmati rice or warm naan bread to soak up all the delicious sauce.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 18g
Fat: 12g
Saturated Fat: 8g
Cholesterol: 0mg
