It’s official! Zucchinis were the cheapest vegetable in the grocery store this week. I’m going to be living off of those delicious seasonal veggies! They’re good steamed, sauteed, grilled, roasted, raw and shredded or spiralized… There are infinite ways to prepare zucchini!
One way that I decided to cook them up this weekend was with curried lentils. I’ve been trying to include more lentils in my diet, since they’re a great source of protein, folate and iron.
I combined it all in a curry sauce. Indian curry is well renowned as a wonderful anti-inflammatory agent.
(makes 2 large or 3 smaller servings)
- 3/4 cup dry lentils
- 1 T coconut oil
- 1 small onion, chopped
- 1-2 cloves garlic, minced
- 1″ chunk ginger, minced
- 1 small-medium zucchini, chopped
- 1 small-medium yellow squash, chopped
- 1 12 oz can coconut milk
- 2.5 T curry powder
- 1/4 t cumin
- sea salt
- shredded coconut and pumpkin seeds for garnish
- your favorite grain
1. Cook the lentils, and some of your favorite grain (I used brown rice, buckwheat and quinoa would be other great options). For the lentils, use 3 cups water for 3/4 cups dry lentils.
2. Add coconut oil to a large skillet or wok, and heat over medium. Once it has a chance to heat up, add the onions, garlic, and ginger. Saute for about 5 minutes, or until tender, then add the squash, and saute for another 5 minutes or so.
3. When the squash becomes tender, add the lentils, coconut milk, curry powder, and cumin. Also, add sea salt to taste.
4. Turn the heat up to medium-high until the coconut milk begins to bubble, then turn back down to medium and allow to simmer for 15-20 minutes.
5. Serve over your favorite grain, and top with shredded coconut and pumpkin seeds.
I love the flavor of curry, and this dish showed it off excellently. It’s also very well balanced, with whole grains, proteins, healthy fats, and veggies.
Do you prefer Indian curry or Thai curry?
Affirmation of the Day: I nourish my body with well-balanced meals.