Dishing Up the Dirt

zucchini red-lentil curry


The air is crisp, the mornings require extra large mugs of hot coffee and the summer harvest list is dwindling by the day. We’re holding onto the final bit of summer by a shoestring and trying to enjoy every last bite of the season’s bounty. The Tumbleweed Farm barn is stocked to the brim with winter squash and potatoes however, we’re not quite ready to dive in. We still have some tomatoes and zucchini to eat before we finally throw our hands up and “officially” transition into the Fall harvest.

This simple zucchini curry is a breeze to whip up and is the prefect “in-between” the seasons dish to serve on a chilly evening. We enjoyed this meal with a couple of rad friends (Kate, Brett and Tino you know who you are!) and some tasty beers to complete the meal.

If the weather calls for a big bowl of hearty stew, good company and a couple of tasty beverages then you’ve come to the right place. Grab your wooden spoon, pour yourself a beer and call your best buddies over for dinner. Cheers to the end of summer harvest!

Zucchini Red-Lentil Curry

Prep Time: 15 minutes    Cook Time: 45 minutes    Serves: 4-6

  • 1 cup white rice
  • 2 Tablespoons coconut oil
  • 1 medium onion, finely chopped
  • 1 Tablespoon finely minced fresh ginger
  • 2 cloves of garlic, peeled and finely chopped
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 3/4 teaspoon ground turmeric
  • 1 teaspoon salt
  • 1 jalapeño pepper, seeded and diced
  • 2 cups vegetable stock
  • 1 1/2 cups dried red lentils
  • 2 medium sized zucchini (about 1 pound) cut into 1/4 inch thick chunks
  • 1 (14 ounce) can full fat coconut milk
  • 1 cup fresh cilantro, roughly chopped
  • Juice from 1 lime
  • optional plain grass-fed yogurt for serving


  1. Cook the rice according to your specific rice directions.
  2. Heat the coconut oil in a large pan over medium heat. Add the onion and cook for about 5 minutes, stirring occasionally. Add ginger and garlic; continue to cook for an additional 1 minute. Stir in cumin, coriander, turmeric, salt and jalapeño pepper. Cook, stirring often for about 2 more minutes.
  3. Add broth, lentils, zucchini and coconut milk. Bring to a low boil, reduce heat and simmer for about 20 minutes, or until the lentils and zucchini are tender.
  4. Serve over rice with minced cilantro, fresh lime juice and optional yogurt. Season to taste with salt + pepper


*Use this recipe as a guide *Adjust measurements and ingredients as necessary *Taste test as you go *Have fun in the kitchen

Leave a Reply

14 thoughts on “zucchini red-lentil curry

  1. EJ says:

    Mmmm…cannot wait. Love me a good curry!

  2. vanessa says:

    This was delicious! I used green lentils since I had those on hand and added hot sauce and more spices to dial up the heat. The lime garnish is divine. Yum! Passed the husband test. This is going in the rotation!

  3. Lorrie DeKay says:

    Celebrated another rainy day by using my last couple of zukes in this. What a delicious lunch! My husband gave it the thumbs up, and he hates zukes! Spiced it up a little more, easy to do.

  4. Jeanne says:

    Made this for dinner tonight. Delicious! My son gave it a big thumbs up, he was intrigued to hear where I got the recipe from. He has just purchased 17 acres here in Connecticut with plans to manage it for organic farming. He just moved back from several years in Oregon working on organic farms and as an arborist.

  5. Liz Bielok says:

    Cooked this lots last year and everyone loved it. Courgettes are taking over the garden again so we’re looking forward to eating this again. It’s a really tasty meal and the lime makes it sing. Thanks for such a brilliant recipe.

  6. maximom says:

    made it using up zucchini, jalapenos and onions from the garden – LOVED IT. I used almost two jalapeno for half the amount of curry and it wasn’t that spicy at all, my toddler ate it! I will definitely be making again – perhaps I will chuck in a few shrimp too, although it is delicious and filling without this.

  7. Ann J says:

    Just made this. Had no jalapeno, but I sub’d cayenne pepper and it is wonderful!

    1. Andrea says:

      so happy to hear!

  8. Nancy says:

    We absolutely loved this dish. The coconut milk made this dish so nice and creamy. Will be making this recipe again very soon.

  9. Tiffany V says:

    This was wonderful! Thank you.

  10. Lisa Skibenes says:

    This was super delicious. I made it last night with some farm stand zucchini and, as is my way, doubled the garlic and ginger and added some Penzey’s maharajah curry. Simple, fast, nutritious and yummy.

  11. Holly says:

    This was fantastic, thank you! Such a great way to use up storecupboard lentils and leftover veg – we used zucchini and eggplant (grilled).

    1. Andrea says:

      so happy to hear!!

  12. Debra Johnson says:

    I made this for lunch today and it was very good. I added a red bell pepper (it needed to be used) which I believe added a visual delight as well as a extra layer of flavor. I also used brown rice instead of white. This recipe is mildly spiced, just right for me, but others may prefer more jalapeno or a hotter pepper.
    Thank you for this recipe.

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