Healthy Indian Curry with Tomato and Ginger

Tomato-Ginger Rasam with Zucchini and Carrots

Serves 6

Mildly spiced with curry leaves and rasam powder, this curry can be served on its own or with rice. Curry leaves, tamarind paste, and rasam powder can  be found in Indian grocery stores.

⅓ cup red lentils
1 ½Tbs. ghee, clarified butter, or vegetable oil
3 curry leaves or 1 tsp. grated lime zest
2 tsp. rasam powder
1 tsp. brown or black mustard seeds
2 medium carrots, grated (1 cup)
½ serrano chile, finely chopped (1 Tbs.)
1 tsp. minced fresh ginger
2 ½cups tomato juice
1 large zucchini, diced (1½ cups)
2 tsp. tamarind paste
1 ½tsp. sugar
½ cup chopped cilantro

1. Bring 4 cups water to a boil in saucepan. Add lentils, reduce heat to medium, and simmer 10 minutes, or until tender. Drain, and set aside.

2. Heat ghee in pot over medium heat. Add curry leaves, rasam, and mustard seeds; cook 2 minutes. Stir in carrots, chile, and ginger; cook 2 minutes more. Add tomato juice and 3 cups water; bring to a simmer. Add zucchini, reduce heat  to medium-low, and cook 15 minutes, or until vegetables are tender. Stir in tamarind paste and sugar; simmer 5 minutes more. Stir in lentils and cilantro.