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If you’re on the lookout for a hearty, nutritious, and flavorful dish, look no further than Zesty Zucchini & Lentil Curry. This delightful recipe not only tantalizes your taste buds but also exemplifies the essence of wholesome cooking. Combining protein-packed lentils with the light, fresh flavor of zucchini, this curry stands out as a vibrant meal that’s both satisfying and nourishing.

Zucchini & Lentil Curry

Discover the vibrant flavors of Zesty Zucchini & Lentil Curry with this simple and nutritious recipe. Perfect for weeknight dinners or weekend gatherings, this dish combines protein-rich lentils with fresh zucchini and a delightful blend of spices. With creamy coconut milk and tomatoes, each bite is a burst of flavor. Embrace healthier eating while enjoying this satisfying meal that's easy to customize with your favorite ingredients. It's a culinary adventure waiting for you!
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Ingredients
  

1 cup green or brown lentils, rinsed

2 medium zucchinis, diced

1 large onion, finely chopped

3 cloves garlic, minced

1-inch ginger, grated

1 can (14 oz) coconut milk

1 can (14 oz) diced tomatoes

1 tablespoon curry powder

1 teaspoon cumin

1 teaspoon turmeric

1/2 teaspoon chili powder (adjust to taste)

2 tablespoons olive oil

1 tablespoon lemon juice

Salt and pepper to taste

Fresh cilantro, chopped (for garnish)

Instructions
 

Cook Lentils: In a medium pot, combine the rinsed lentils with 3 cups of water. Bring to a boil, then reduce heat to low and simmer for about 20-25 minutes, or until tender. Drain and set aside.

    Sauté Aromatics: In a large skillet or pot, heat the olive oil over medium heat. Add the chopped onion and cook until translucent (about 5-7 minutes). Then add the minced garlic and grated ginger, sautéing for an additional minute until fragrant.

      Add Spices: Stir in the curry powder, cumin, turmeric, and chili powder. Let the spices cook for about 1-2 minutes, stirring constantly to avoid burning.

        Incorporate Zucchini and Tomatoes: Add the diced zucchinis and the can of diced tomatoes (with juices) to the skillet. Cook for 5 minutes, stirring occasionally until the zucchini is slightly softened.

          Combine with Lentils and Coconut Milk: Pour in the cooked lentils and the coconut milk. Stir everything together, then bring the mixture to a gentle simmer. Let it cook for about 10 minutes, allowing the flavors to meld.

            Season and Finish: Add lemon juice, salt, and pepper to taste. Adjust seasoning as necessary. If you prefer a thicker curry, let it simmer for an additional 5 minutes.

              Garnish and Serve: Remove from heat and garnish with freshly chopped cilantro. Serve hot with steamed rice, quinoa, or your choice of flatbread.

                Prep Time, Total Time, Servings: 15 minutes | 50 minutes | 4 servings