Discover a vibrant and flavorful vegetarian Indian recipe. This curry combines the slightly sweet taste of chayote (also known as christophine or chouchou) with tender red lentils, all enhanced by a blend of exotic spices like turmeric, coriander, and cumin. Perfect for a gluten-free meal, it's creamy thanks to the coconut milk and pairs beautifully with basmati rice or millet cakes. This balanced and easy-to-prepare dish is an invitation to a culinary journey. Ideal for those who love spicy and healthy cuisine.

Chayote and Lentil Curry (India)

India

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Servings: 4

Cooking method: Traditional

Ingredients

Servings

• 2 chayotes, peeled and diced

• 150g of red lentils

• 200 ml coconut milk

• 1 chopped onion

• 2 cloves of garlic, crushed

• 1 tsp turmeric

• 1 tsp ground cumin

• 1 tsp ground coriander

• 1 diced tomato

• 2 tablespoons of oil

• 1 tsp curry powder

• Salt, pepper, and fresh coriander for garnish

Preparation

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

3. Incorporate 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 chayote is tender.
5. Add the coconut milk and lentils, cook for another 5 minutes uncovered. Season with salt and pepper, and garnish with fresh coriander.

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