Here’s a flavorful recipe that uses up summer garden veggies such as eggplant, zucchini, and green beans!Jump to Recipe Print Recipe
Do you have a garden, and if you do, what are you growing? We started a small one this year and have a variety of veggies and herbs growing. Lately, I’ve been picking a lot of green beans and zucchini from our garden, and yesterday I picked my first eggplant! We have some poblano peppers that are almost ready to pick too.
This recipe is one of my ways of putting those fresh garden veggies to use! I love this recipe because it is easy and full of healthy vegetables. It is also less liquid-y than a normal curry since the lentils soak up a lot of the coconut milk. This means that it goes well over rice if you’d like, but it is also the perfect consistency to eat by itself.
Curried Garden Veggies and Lentils
A vegetarian side dish that utilizes fresh summer garden vegetables.
- 1 Tablespoon oil
- 1 teaspoon minced garlic
- 2-3 Tablespoons red curry paste
- 1/2 Tablespoon lemongrass paste
- 1 cup chopped green beans
- 1 cup chopped Japanese eggplant
- 1/2 cup uncooked lentils
- 1 can light coconut milk
- 1 cup chopped zucchini
Heat the tablespoon of oil in a medium saucepan over medium heat. Add the garlic and cook for 1-2 minutes, or until fragrant. Add the red curry paste, lemongrass paste, chopped green beans, chopped Japanese eggplant, and lentils. Stir until the veggies are fully coated and then cook for 1-2 minutes, stirring occasionally. Add the coconut milk and bring to a slow boil and then turn the heat down and simmer, covered, for about 15-20 minutes. Stir occasionally. Add the zucchini and cook for another 10-15 minutes or until the lentils are cooked, stirring occasionally. Turn off the heat and let sit for 10 minutes, covered. Serve warm plain or over rice.