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Ready in 25 minutes

Zucchini, Carrot & Ginger-Coconut Curry

with Lime-Zested Lentil Rice

Cooking time

25 minutes

Servings

2/4

Calories

690 /serving

Packed with vegetarian goodness, this dish will stick to your ribs and stick in your mind! Layers of tastiness are built from our yellow curry paste, which swirls around morsels of carrots, zucchini and ready-set lentils. Use coconut milk for a rich, creamy quality that notes of lime and ginger can ride on. Save some lentils and aromatics to enhance your jasmine rice, and dinner will be fragrant from top to bottom.

We will send you:

  • 20g Ginger
  • 1 Garlic clove
  • 1 Lime
  • 1 Zucchini (green, yellow or heirloom)
  • 200g Carrots (orange or multicoloured)
  • 165ml Coconut milk
  • 540ml Lentils (canned)
  • 160g Jasmine rice
  • 15ml Tomato paste
  • 36g Mild yellow curry paste

You will need:

2 Medium pots
Zester
Strainer
Peeler
Oil
Salt & pepper (S&P)
Total Fat
14 g
Saturated Fat
11 g
Sodium
1090 mg
Total Carb
123 g
Sugars
12 g
Protein
25 g
Fibre
16 g
Preparation
a picture
Cook the rice
In a medium pot, combine the rice, 1 ½ cups water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 14 to 16 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Add S&P. Fluff and keep warm.
a picture
Mise en place
Meanwhile, drain and rinse the lentils. Peel and medium-dice the carrots. Quarter the zucchini lengthwise; cut into bite-size pieces. Zest and quarter the lime. Peel and mince the ginger. Mince the garlic.
a picture
Start the curry
In a second medium pot, heat a drizzle of oil on medium-high. Add the curry paste, tomato paste, garlic, ½ the lime zest and all but a pinch of the ginger. Sauté, 1 to 2 min., until fragrant and dark red. Add the coconut milk, 1 cup water (double for 4 portions) and S&P; stir well.
a picture
Finish the curry
To the pot of curry, add the carrots. Cook, stirring occasionally, 8 to 10 min., until the carrots are tender. Add the zucchini and ½ the lentils. Cook, stirring occasionally, 2 to 3 min., until tender. Add the juice of ½ the lime wedges and S&P; stir well.
a picture
Finish & serve
To the pot of rice, add the remaining lentils, lime zest and ginger, and S&P; stir well. Divide the rice between your bowls. Top with the curry and juice from the remaining lime wedges. Bon appétit!