Look at this lovely little courgette. It’s asking you to stuff it with some delicious flavorsome goodness. My choice of mild red lentil curry hits the spot and it’s absolutely perfect with a side of yellow turmeric rice.
The dish is just slightly spicy but so fragrant! Feel free to add more hot paprika or chili powder if you desire traditional hot and spicy curry.
First cut out the tops of courgettes. Save them to use as “lids”. Then carefully scoop out the flesh and finely chop it.
Heat oil in a pan over medium heat. Sauté onion until soft and then add garlic. Stir until fragrant. Now add chopped courgettes and cook for 3-5 minutes.
Add Garam Masala, ground coriander and hot paprika. Cook for another minute. Finally stir in tomato paste followed by lentils and water or vegetable stock. Bring to boil, reduce the heat and let it simmer for 10-15 minutes until lentils are done but not mushy.
Meanwhile preheat oven to 350°F.
Finish your curry by adding ground fenugreek leaves, turmeric powder, salt and pepper. Switch off the heat.
Stuff courgettes with curry, cover with “lids” and place onto a slightly greased baking dish.
Bake for 25 minutes.
To make yellow rice heat coconut oil in a pot. Throw in rinsed rice, salt and turmeric powder. Mix everything well so the rice is covered in oil and turmeric evenly. Pour water and bring to boil.
Lower the heat and cook covered for about 15 minutes or according to what’s written on a package. Switch off the heat and let it sit for another 10 minutes. Fluff it with fork and serve with stuffed courgettes.
PrintCourgettes Stuffed with Red Lentil Curry
Round courgettes stuffed with mild red lentil curry and served with yellow turmeric rice.
- Prep Time: 15 min
- Cook Time: 45 min
- Total Time: 1 hour
- Yield: 2 1x
- Category: Main course
- Cuisine: Indian
Ingredients
Scale
- 2 round courgettes (size of a large apple)
- 1 medium onion, diced
- 1 garlic clove, minced
- 1/3 C red lentils
- 1 tbsp tomato paste
- 1/2 tsp Garam Masala
- 1 tsp ground coriander
- 1/4 tsp hot paprika
- 1/4 tsp ground fenugreek leaves
- 1/4 tsp turmeric powder
- 2/3 C water or vegetable stock
- salt and black pepper to taste
- oil for cooking
For yellow rice:
- 1/2 C basmati rice (rinsed for extra fluffiness)
- 1/4 tsp salt
- 1/4 tsp turmeric powder
- 1–2 tsp coconut oil
- 1 C water
Instructions
- Cut out the tops of courgettes. Save them to use as “lids”. Then carefully scoop out the flesh and finely chop it.
- Heat oil in a pan over medium heat. Sauté onion until soft and then add garlic. Stir until fragrant. Now add chopped courgettes and cook for 3-5 minutes.
- Add Garam Masala, ground coriander and hot paprika. Cook for another minute. Finally stir in tomato paste followed by lentils and water or vegetable stock. Bring to boil, reduce the heat and let it simmer for 10-15 minutes until lentils are done but not mushy.
- Meanwhile preheat oven to 350°F.
- Finish your curry by adding ground fenugreek leaves, turmeric powder, salt and pepper. Switch off the heat.
- Stuff courgettes with curry, cover with “lids” and place onto a slightly greased baking dish.
- Bake for 25 minutes.
- To make yellow rice heat coconut oil in a pot. Throw in rinsed rice, salt and turmeric powder. Mix everything well so the rice is covered in oil and turmeric evenly. Pour water and bring to boil.
- Lower the heat and cook covered for about 15 minutes or according to what’s written on a package. Switch off the heat and let it sit for another 10 minutes. Fluff it with fork and serve with stuffed courgettes.
Nutrition
- Calories: 376
- Sugar: 6.2g
- Sodium: 323mg
- Fat: 5.6g
- Saturated Fat: 4.1g
- Carbohydrates: 68.2g
- Fiber: 13.7g
- Protein: 14.4g
- Cholesterol: 0mg
