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Vegan Lentil and Vegetable Curry
A flavorful Indian-inspired curry packed with lentils, zucchini, and tomato sauce. Serve with rice or bread.
40 min2 servings380 kcalDifficulty: Medium
Ingredients
- 200 g lentils
- 1 medium zucchini
- 300 ml tomato sauce
- 400 ml water
- 2 tbsp olive oil
- 2 tsp curry powder
- 150 ml coconut milk
- 0.5 medium onion
- 1 clove garlic
- 1 pinch salt
- 1 pinch pepper
Instructions
Step 1
Finely chop the onion and garlic.
Step 2
Heat the oil in a Dutch oven and sauté the onion and garlic for 2-3 minutes.
Step 3
Add the curry powder and stir well to infuse the oil with flavor.
Step 4
Pour in the rinsed lentils, tomato sauce, and water.
Step 5
Dice the zucchini and add it to the curry.
Step 6
Bring to a boil, then simmer covered for 20 minutes.
Step 7
Stir in the coconut milk and simmer for an additional 5 minutes.
Step 8
Season with salt and pepper, and serve hot.