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meat-free, full of flavor

Red lentil and zucchini coconut curry

An everyday dish for 2, ready in 30 minutes, around $3.70 a serving. People actually plan it with Popotam, and it's in season in October.

30mintotal
≈ $3.70a serving
854kcalper serving
33gof protein
VegetarianIn season in OctoberFreezes well
Let's cook
Red lentil and zucchini coconut curry, a serving idea
AI-generated image · Serving idea

Step-by-step recipe

check things off as you go

  1. Prep the veggies

    Peel and slice the 2 onions, mince the 3 garlic cloves, then cut the 400 g of zucchini into half-moons.

  2. Rinse the red lentils

    Put the 160 g of lentils in the colander and rinse them under cold water until the water is almost clear. Drain them well.

    Tip · Rinsing the lentils gets rid of the foam and bitterness and keeps the curry from foaming up as it cooks.

  3. Cook the onions

    Heat 1 tbsp of olive oil over medium heat in the saucepan. Sweat the onions for 4 minutes, stirring, without browning them.

  4. Add the garlic and curry

    Add the garlic and 1 tbsp of curry powder. Stir for 1 minute, until it smells great, without letting it burn.

  5. Start the lentils

    Pour in the lentils, the 400 g of crushed tomatoes and 40 cl of water. Bring to a simmer, turn the heat down and let it cook gently, covered, stirring now and then.

    Tip · Red lentils stick to the bottom fast, so scrape the bottom of the pan as you stir, and add a little water if it gets too thick. The total time is about 40 min, not 30.

  6. Add the zucchini

    Stir in the zucchini and a pinch of salt and pepper. Keep cooking over low heat, covered, stirring now and then.

  7. Pour in the coconut milk

    Add the 40 cl of coconut milk, stir and let it simmer over low heat uncovered, until the lentils are soft and the zucchini is tender.

  8. Taste and serve

    Taste and adjust the salt and pepper. If the curry is too thick, add a little hot water, then serve right away.

And there you go, it's readyCheck off every step to celebrate.

The questions you're asking

short answers, numbers you can check

How many calories in a serving?

One serving has about 854 kcal. 30% comes from carbs, 15% from protein and 50% from fat.

63 gCarbs
33 gProtein
48 gFat
Per serving (the dish for 2, divided by 2)
Energy854 kcal
Protein32.8 g
Carbs63 g
of which sugars20.9 g
Fat47.7 g
of which saturated fat35.5 g
Fiber23.2 g
Salt0.7 g

Worked out ingredient by ingredient with the ANSES Ciqual 2025 table, never written by an AI. It's an estimate: veggie sizes and brands make the numbers vary.

How much does it cost?

About $3.70 a serving, adding up the average prices of the ingredients you need to buy.

≈ $7.40for 2 people
≈ $3.70a serving

Pantry salt, oil and spices aren't counted. Your store and your brands will move the total, but the ballpark is right.

How long does it keep?

2 days in the fridge, in a closed container, once cooled within two hours. And it freezes really well.

2 daysin the fridge
Very wellin the freezer, thaw it in the fridge the day before

Times Popotam uses for meal prep, based on ANSES guidance, rounded down. The details: how long cooked dishes keep.

and the rest of the week?

Popotam plans your whole week

Lunch and dinner, with dishes like this one, based on your tastes, your time and your budget. The grocery list is sorted by aisle. Free, no account.

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