Zucchini, Lentil and Coconut Curry

30 Minute Dinner
Dinner
Healthy Cooking
Lunch
Main Dish
Recipes
Simple Dinners
Zuccini-Lentil-and-Coconut-Curry
This is a perfect, nourishing, easy to make curry for any night of the week!
Zucchini, Lentil and Coconut Curry
SERVES 5 PEOPLE
Prep Time
Cook Time
Total Time
15 MINUTES
40 MINUTES
55 MINUTES
Ingredients
1 tbsp olive oil
1 Large Onion, Peeled and Chopped
2 Cloves garlic, Chopped
1 Tbsp Ginger, Finely Chopped
2 Tbsp Tomato Paste
2 Tbsp Curry Powder
2 Cups Vegetable Stock
1 400ml Coconut Milk
1 400g Crushed Tomatoes
1 Large Zucchini, Chopped (can use 2 medium)
375 Grams Red Lentils
150 Grams Yellow Split Peas
To taste Red Chilli flakes
Instructions
  1. Heat Oil to a large stockpot. Add the garlic, onion and ginger and stir fry until the onion is clear - it should take a couple of minutes.
  2. Add tomato paste, red chilli flakes, and curry powder - stiring continously - for about a minute.
  3. Add all other ingredients and bring to the boil. Reduce to a simmer on low heat for 40 - 45 minutes or until the lentils are soft. Make sure you stir it every now and again.
  4. Garnish with continental parsley or corriander and some cracked pepper. Serve with crusty bread or rice.
Notes

You can freeze this in airtight containers and then reheat over a medium-low heat.

You can sub out any ingredients or add more water if you like it soupier or add more vegetables to make it more hearty.

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Katie -

Author

Katie is the Managing Director and Editor of Mums of Brisbane. Most days will find her drinking copious amounts of coffee, cuddling her kids and trying not to step barefoot on lego. Katie lives in Beautiful Brisbane with her husband and four gorgeous children.

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