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Zucchini carrot ginger coconut vegan curry - Extra large standard

Zucchini, Carrot & Ginger-Coconut Vegan Curry

with Lime-Zested Lentil Rice

820 cals

25 mins

Description

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 the rice, and dinner will be fragrant from top to bottom.

Ingredients

for 2 servings

(Double for 4 portions)

  • 20g Ginger

  • 1 Garlic clove

  • 1 Lime

  • 1 Zucchini (green, yellow or heirloom)

  • 300g Carrots (orange or multicoloured)

  • 165ml Coconut milk

  • 540ml Lentils (canned)

  • 160g White rice

  • 15ml Tomato paste

  • 36g Mild yellow curry paste

Nutrition

Total fat

14g

Saturated Fat

11g

Sodium

1550mg

Total carbs

149g

Sugar

16g

Protein

36g

Fibres

24g

Recipe Instructions

Zucchini, Carrot & Ginger-Coconut Vegan Curry - Step #1 Cook the rice
Step 1: Cook the rice
In a medium pot, combine the rice, 1 ¼ cups water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Zucchini, Carrot & Ginger-Coconut Vegan Curry - Step #2 Mise en place
Step 2: Mise en place
Meanwhile, drain and rinse the lentils. Medium-dice the carrots. Quarter the zucchini lengthwise; cut into ½ inch pieces. Zest and quarter the lime. Peel and mince the ginger. Mince the garlic.
Zucchini, Carrot & Ginger-Coconut Vegan Curry - Step #3 Start the curry
Step 3: Start the curry
In a large 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. Cook, stirring frequently, 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.
Zucchini, Carrot & Ginger-Coconut Vegan Curry - Step #4 Finish the curry
Step 4: Finish the curry
To the pot of curry, add the carrots. Cook, stirring occasionally, 8 to 10 min., until 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.
Zucchini, Carrot & Ginger-Coconut Vegan Curry - Step #5 Finish & serve
Step 5: 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!