Can I Make Zucchini Lentil Curry Without Coconut Milk?

Yes. Coconut milk gives Zucchini Lentil Curry its creamy texture and helps mellow the spices, but you can substitute another unsweetened plant-based milk. Because thinner milk will produce a lighter sauce, use slightly less or allow the curry to simmer uncovered until it reaches your preferred consistency.

Can I Use Green or Brown Lentils Instead of Red Lentils?

Yes. Brown and green lentils can replace red lentils, but they usually take longer to become tender and maintain their shape more than red lentils. You may need additional water and cooking time. For the softest, creamiest Zucchini Lentil Curry, red lentils remain the easiest choice.

How Can I Keep the Zucchini From Getting Mushy?

Cook the lentils first and add the chopped zucchini during the final stage with the tomatoes and coconut milk. Simmer until the zucchini is just fork-tender and still holds its shape. Cutting the pieces to a similar size will also encourage even cooking.

Easy Zucchini Lentil Curry in 30 Minutes

Name: Zucchini Lentil Curry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Indian-inspired
Ingredients: 1 1/2 tablespoons vegetable oil; 1 pinch mustard seeds; 1/2 teaspoon cumin seeds; 1/2 teaspoon coriander seeds; 1 tablespoon fresh ginger, minced; 1 large onion, finely chopped; 1 1/2 teaspoons garam masala; 3/4 teaspoon chili powder; 1/2 teaspoon ground turmeric; 1/2 teaspoon salt, optional; 1 cup red lentils, uncooked; 2 1/2 cups water; 1 cup fresh tomatoes, chopped, or canned tomatoes, drained; 2 medium zucchini, about 8 ounces each, chopped; 1 cup light coconut milk; 2 tablespoons fresh cilantro, chopped, optional

Description

Zucchini Lentil Curry is an easy vegan and gluten-free main dish made with red lentils, fresh zucchini, tomatoes, coconut milk, ginger, and warming spices. It is hearty, creamy, budget-friendly, and ready in about 40 minutes from start to finish.

Ingredients

Scale

1 1/2 tablespoons vegetable oil
1 pinch mustard seeds
1/2 teaspoon cumin seeds
1/2 teaspoon coriander seeds
1 tablespoon fresh ginger, minced
1 large onion, finely chopped
1 1/2 teaspoons garam masala
3/4 teaspoon chili powder
1/2 teaspoon ground turmeric
1/2 teaspoon salt, optional
1 cup red lentils, uncooked
2 1/2 cups water
1 cup fresh tomatoes, chopped, or canned tomatoes, drained
2 medium zucchini, about 8 ounces each, chopped
1 cup light coconut milk
2 tablespoons fresh cilantro, chopped, optional

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Instructions

Heat the vegetable oil in a large saute pan or heavy pot over medium heat for about 1 minute.
Add the mustard seeds, cumin seeds, and coriander seeds and toast for about 30 seconds, stirring to prevent burning.
Add the minced ginger and chopped onion and saute for about 3 minutes, until the onion begins to soften.
Stir in the garam masala, chili powder, turmeric, and salt, if using, and cook for 1 minute to bloom the spices.
Add the red lentils and stir for about 1 minute so they are coated with the aromatic spice mixture.
Pour in the water, stir well, cover, and cook over medium heat for about 12 minutes.
Add the chopped tomatoes, zucchini, and light coconut milk. Stir well, cover, and cook for 10 to 12 minutes, until the zucchini is tender but not mushy and the lentils are fully cooked.
Remove from the heat, garnish with fresh cilantro if desired, and serve warm with brown rice, quinoa, or another cooked whole grain.

Notes

Brown or green lentils may be used instead of red lentils, but they generally require more cooking time and may need additional water.
Yellow summer squash, silver zucchini, or variegated zucchini can be substituted for regular zucchini.
For a milder curry, reduce the chili powder; for more heat, increase it gradually to taste.
If the curry becomes too thick, stir in a small amount of water before serving or reheating.
Add the zucchini near the end of cooking so it stays tender without becoming mushy.
Store leftovers in a covered container in the refrigerator and reheat until thoroughly hot.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Entree
Method: Stovetop
Cuisine: Indian-inspired

Nutrition

Serving Size: 1 1/2 cups curry, without rice
Calories: 245
Sugar: 3 g
Sodium: 235 mg
Fat: 8 g
Saturated Fat: 4 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 29 g
Fiber: 11 g
Protein: 10 g
Cholesterol: 0 mg