This was a fridge clean out meal. Veg friendly 🙂
For 4 servings:
2 medium zucchini sliced thin and into quarters (about 400g)
4 Garlic cloves minced
1 large yellow onion siced (about 230g)
100g red lentils
1 can of light coconut milk
1/2 can of diced tomatoes
20g brown sugar
Salt
Pepper
Cumin, Cardamom, Chilli powder, turmeric, cinnamon (Use whatever amounts work for your taste buds).
Cilantro for an optional garnish
30g rice per serving (rinsed, add a pinch of cinnamon, turmeric, and salt while cooking)
Sautee the onion and garlic until translucent and begin to brown (I used a spritz of oil so count those calories separately from this recipe). Add coconut milk and tomatoes. You may need to add a bit of water, use discretion for how thick or loose you want your curry. Add lentils, zucchini, and the sugar and spice mix. Cook until the lentils are soft. Serve with rice and garnish.
by PastelPalace