Zucchini red lentil dhal | Creamy Indian vegetable curry
(0)
35 min
Quick
Kifli Kukták
Illatos, krémes és laktató indiai zöldséges curry zsenge nyári cukkinivel és fehérjedús vöröslencsével. Kókusztejjel, friss fűszerekkel és párolt basmati rizzsel tálalva tökéletes növényi fogás.
Ingredients
Preparation method
Preparation
Rinse the red lentils thoroughly in cold water in a strainer, then drain. Cut the zucchini into quarters, then into 1 cm pieces. Finely chop the onion, garlic, and ginger.
Cook the basmati rice in twice the amount of lightly salted water covered over low heat for 12 minutes, then leave covered to steam.
Preparing the dhal
Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. Stir in the crushed garlic and grated ginger, then cook for another minute until fragrant.
Chef's tip
If you want to make it even heartier, you can toss in a handful of fresh baby spinach during the last 2 minutes of cooking.
The flavours of the dhal meld together even better the next day: it stays fresh in an airtight container in the fridge for 3-4 days, and when reheating, its creamy consistency can easily be restored with a little water or coconut milk.
30 min
Under an hour
