Support your health in the kitchen with this colorful, delicious and nutritious red curry dish.
Lentils provide an abundance of protein, are fiber rich and are a great source of complex carbohydrates.
Zucchini adds great taste and texture to this dish along with a wealth of vitamins and nutrients. Zucchini brings folate, vitamin A and the antioxidant vitamin c to the table which may help to protect cells from harmful chemicals. Zucchini is also protein rich and has a high fiber content which helps remove toxins from cells in the colon.
Garlic and ginger are great cancer-fighting and heart healthy superfoods. Both are known to have anti-inflammatory and anti-cancer properties.
Give your health a boost right in your kitchen! Pair this vegan, dairy-free, gluten-free, red curry dish with your favorite protein or enjoy on its own.
Gluten free, Vegan, Vegetarian, Dairy Free
Makes 6 to 8 (main course) servings
1 medium onion, finely chopped
2 tablespoons coconut oil
1 tablespoon finely chopped peeled fresh ginger
2 garlic cloves, finely chopped
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1 teaspoon turmeric
1 teaspoon Himalayan or Celtic sea salt
1 (2 1/2-inch) fresh jalapeño or serrano chile, finely chopped, including seeds
2 cups water
1 1/2 cups dried red lentils (10 oz)
1 (13- to 14-oz) can unsweetened coconut milk
1 lb zucchini (2 medium), cut/diced into 1/4-inch pieces
1 cup loosely packed fresh cilantro sprigs
Cook onion in oil in a 3 1/2- to 4-quart heavy pot over moderate heat, stirring occasionally, until edges are golden (about 6 minutes). Add ginger and garlic and cook, stirring for 1 minute. Add cumin, coriander, turmeric, salt, and chile and cook, stirring for 1 minute.
Stir in water, lentils, and coconut milk. Then simmer, covered, stirring occasionally for 5 minutes. Stir in zucchini and simmer, covered, until lentils and zucchini are tender, about 15 minutes. Season with salt and serve with cilantro sprigs scattered on top.
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