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Coconut Red-Lentil Curry

Name: Coconut Red-Lentil Curry
Cuisine: indian
Ingredients: 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

A small grocery run gets this on the table.

Ingredients

Steps

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directions

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.
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.

Recipes sourced from Epicurious.com.

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