Discover an Indian vegetarian recipe rich in flavors and colors. This curry combines the slightly sweetness of chayote (also called christophine or chouchou) with melting coral lentils, all spiced up with a mixture of exotic spices such as turmeric, coriander, and cumin. Perfect for a gluten-free meal, it is creamy thanks to the coconut milk and goes ideally with basmati rice or millet pancakes. This balanced and easy-to-prepare dish is an invitation to a culinary journey. Ideal to delight lovers of spicy and healthy cuisine.

Chayote and Lentil Curry (India)

India

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Servings: 4

Author: Gluten Escape Cooking method: Traditional

Ingredients

Servings

• 2 chayotes, peeled and diced

• 150 g of coral lentils

• 200 ml coconut milk

• 1 onion, chopped

• 2 cloves of garlic, crushed

• 1 tsp turmeric

• 1 tsp ground cumin

• 1 tsp ground coriander

• 1 diced tomato

• 2 tbsp oil

• 1 tsp curry

• Salt, pepper, and fresh coriander to garnish

Preparation

1. Rinse the lentils and cook them in boiling water until tender (about 13 minutes). Drain and reserve.
2. Heat the oil in a pan, add the onion and garlic, and fry until golden brown.

3. Add the spices (turmeric, cumin, coriander, curry) and cook for 1 minute.

4. Add the tomato, diced chayote, and a little water. Simmer covered for 15 minutes, or until the chamottes are tender.
5. Add the coconut milk and lentils, cook for another 5 minutes without a lid. Season with salt and pepper and garnish with fresh coriander.

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