Zucchini, Carrot & Ginger-Coconut Vegan Curry
with Lime-Zested Lentil Rice
Cooking time
25 minutes
Servings
2/4
Calories
820 /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 the 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)
- 300g Carrots (orange or multicoloured)
- 165ml Coconut milk
- 540ml Lentils (canned)
- 160g White rice
- 15ml Tomato paste
- 36g Mild yellow curry paste
You will need:
Medium pot
Zester
Strainer
Peeler
Oil
Salt & pepper (S&P)
Large pot
Total Fat
14 g
Saturated Fat
11 g
Sodium
1550 mg
Total Carb
149 g
Sugars
16 g
Protein
36 g
Fibre
24 g
Preparation
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.
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.
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.
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.
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!
