Despite cooking with zucchini and tomatoes last night, we had an entirely different dinner last night. An abundance of homegrown tomatoes and zucchini are transformed in this Indian-inspired dinner.
I was unable to find pre-cooked lentils, so I simply purchased quick cooking lentils, and they were ready in six minutes. The stew starts by sautéing onion in a little EVOO and then adding zucchini and garlic. Once those ingredients cook for three minutes, add in the tomato, curry powder and ketchup. Yes, ketchup. It’s our secret ingredient adding a little tang, a little sweetness and a little acidity. The curry powder adds a PUNCH of flavor. Cook, stirring constantly, for one minute before adding in the vegetable stock that is mixed with cornstarch (one tablespoon) to help thicken up the stew. Finally, add in the lentils and salt and allow to cook for three minutes. The entire pot gets a pop of freshness from the juice of one lime.
Serve a bowl full of this flavorful stew with cool, tangy Greek yogurt on top.