Coconut Red-Lentil Curry
A hearty and aromatic Indian-inspired curry combining red lentils, coconut milk, and fresh vegetables. This flavorful dish features warm spices like cumin, coriander, and turmeric, balanced with zucchini and fresh cilantro.
Ingredients
- •1 medium onion
- •2 tablespoons vegetable oil
- •1 tablespoon fresh ginger
- •2 cloves garlic
- •1 teaspoon ground cumin
- •½ teaspoon ground coriander
- •1 teaspoon turmeric
- •1 teaspoon salt
- •1 whole jalapeño or serrano chile
- •2 cups water
- •1½ cups dried red lentils
- •1 can unsweetened coconut milk
- •1 lb zucchini
- •1 cup fresh cilantro sprigs
- •white rice
Cooking Instructions
- 1.
Cook onion in oil in a 3 1/2- to 4-quart heavy pot over moderate heat, stirring occasionally, until edges are golden, about 6 minutes. Add ginger and garlic and cook, stirring, 1 minute. Add cumin, coriander, turmeric, salt, and chile and cook, stirring, 1 minute.
8 min
- 2.
Stir in water, lentils, and coconut milk, then simmer, covered, stirring occasionally, 5 minutes. Stir in zucchini and simmer, covered, until lentils and zucchini are tender, about 15 minutes. Season with salt and serve with cilantro sprigs scattered on top.
20 min
