Zucchini and Lentil Curry
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 zucchini
- 2 carrot (s)
- 2 small shallot (s)
- 90 g plate lentils or red lentils
- 0.5 ½ handful sugar snap peas
- 3 large mushrooms
- 500 ml vegetable stock
- olive oil
- 0.5 ½ cup cream
- 1 teaspoon curry paste
- 1 teaspoon lemongrass paste
- cinnamon
- coriander
- cumin
- Paprika powder
- nutmeg
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Cut the zucchini, carrots, shallots and mushrooms into cubes. Put some oil in a wok or large pan. When the oil is hot, add the curry and lemongrass paste and mix well.
- Then add the shallots and sweat them lightly until they are translucent. Gradually add the carrots, zucchini, snow peas and mushrooms. Sweat them for about 3 minutes and then pour the vegetable stock over them so that the vegetables are just covered. Add the cream. Simmer for 15 minutes with the lid on, stirring occasionally.
- Now add the lentils and, if necessary, add vegetable stock so that the vegetables are still covered with liquid. Add the spices as needed and let everything simmer for 15-20 minutes with the lid on.
- Then simmer for another 10-15 minutes without the lid until the lentils are swollen. Stir in between. Depending on the stove and the lenses, the times can vary here.
- The zucchini lentil curry tastes very good with rice or couscous.
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