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–+ servings
White bowl with cooked rice, zucchini, lentil, chickpeas, and a yellow sauce.
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Curried Zucchini Stew

This curried zucchini stew with lemon is made with only 9 ingredients and comes together in 1 pot. It's an easy plant-based weeknight dinner and great for meal prep.
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Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Author: Eloïse

Ingredients
 

  • 1 ⅓ cup (270 g) jasmine rice
  • 1 onion
  • 1 lemon
  • 3 zucchini
  • 2 tablespoons olive oil
  • 2 ½ tablespoons curry powder
  • 14 oz (400 ml) coconut milk
  • 1 cup (240 ml) vegetable broth I dissolve vegetable broth powder in water
  • ½ cup (120 g) red lentils
  • 14 oz (400 g) canned chickpeas

Instructions
 

  • Three bowls with diced zucchini, minced onion, and chopped lemon flesh.
    Prep: Finely dice the onion. Remove the peel from the lemon with a paring knife. Finely chop the flesh with a chef's knife and remove the seeds. Save as much lemon juice as you can. Cut the zucchini lengthwise into quarters and in bite-sized pieces.
  • Black Dutch oven with sautéed onion and lemon in curry powder.
    Sauté: Heat a large pot with olive oil. Sauté the onion over medium-high heat for 3 minutes. Add in the lemon flesh and curry powder. Deglaze with a splash of water to prevent it from burning.
  • Cooked zucchini, onions, and curry spices in a Dutch oven.
    Sauté: Add in the zucchini. Sauté for 10 minutes over medium heat.
  • Pot with cooked jasmine rice on a white marble board.
    Rice: Cook the jasmine rice according to package directions.
  • Dutch oven with zucchini, red lentils, and chickpeas floating in coconut milk.
    Simmer: Add the coconut milk, vegetable broth, red lentils, and drained and rinsed chickpeas to the pot with the zucchini. Cover with a lid and let it simmer for 15 minutes.
  • Serve with the rice.

Nutrition

Calories: 675kcal | Carbohydrates: 83g | Protein: 19g | Fat: 34g | Saturated Fat: 20g | Fiber: 15g | Sugar: 7g
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