Coconut Red Lentil Curry

 

 

What You Need:

·         1 medium onion, finely chopped

·         2 tablespoons vegetable oil

·         1 tablespoon finely chopped peeled fresh ginger

·         2 garlic cloves, finely chopped

·         1 teaspoon ground cumin

·         1/2 teaspoon ground coriander  

·         1 teaspoon turmeric

·         1 teaspoon salt

·         1 (2 1/2-inch) fresh jalapeño or serrano chile, finely chopped, including seeds

·         2 cups water

·         1 1/2 cups dried red lentils (10 oz)

·         1 (13- to 14-oz) can unsweetened coconut milk

·         1 lb zucchini (2 medium), cut into 1/4-inch dice

·         1 cup loosely packed fresh cilantro sprigs

 

·         Accompaniment: white rice

 Coconut Red Lentil Curry-2

What You Do:

1. Cook onion in oil in a 3 1/2- to 4-quart heavy pot over moderate heat, for 6 minutes.

2. Add ginger and garlic and cook, stirring, 1 minute.

3. Add cumin, coriander, turmeric, salt, and chile and cook, stirring, 1 minute.

4. Stir in water, lentils, and coconut milk, then simmer, covered, stirring occasionally, 5 minutes. 5. Stir in zucchini and simmer, covered, until lentils and zucchini are tender, about 15 minutes.

6. Season with salt and serve with cilantro sprigs scattered on top.

 

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