Cook the rice: add the rice and water with a pinch of salt to a pot. Bring the mixture to a boil, then cover and reduce to a simmer. Let it cook for 10 minutes, then turn off the heat and let it steam for an additional 10 minutes. No peeking or stirring!
Cook the lentils: in another pot, add the lentils and water. Bring to a boil, then cover and let the lentils cook over low heat for 15-20 minutes, until they're tender to the bite. Cook time can vary based on different colors of lentils. Drain and set aside.
For the curry: Add 1 TBSP olive oil to a large pan over medium heat. After a minute or two, add the onions with a pinch of salt. Let the onions cook down for 5-7 minutes.
Add the curry powder and ginger if using. Stir well to coat and cook for 2-3 minutes. Then add the sweet potato and canned diced tomatoes. Bring the mixture to a simmer and cook for 10 minutes. Add the zucchini and cook for an additional 5-10 minutes (until the sweet potato is soft).
When the sweet potatoes are cooked through, taste the curry and adjust spices or add more salt. If you have curry paste, cumin or garam masala, add 1-3 teaspoons at this point. Then stir in the cooked lentils.
If using coconut milk, turn the heat down and add the coconut milk. Stir to combine. Cook on medium-low heat for about 10 minutes, so that some of the liquid evaporates. For a thicker curry, keep cooking. You may also want to add more salt.
Assemble: Divide the rice between three meal prep containers, followed by the curry. Let cool for 15-20 minutes before storing in the fridge.