Coconut Red Lentil Curry

Name: Coconut Red Lentil Curry Recipe
Yield: 6
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

(6)

Number of Servings: 6

Ingredients

1 medium onion, finely chopped2 tablespoons vegetable oil1 tablespoon finely chopped peeled fresh ginger2 garlic cloves, finely chopped1 teaspoon ground cumin1/2 teaspoon ground coriander1 teaspoon turmeric1 teaspoon salt1 (2 1/2-inch) fresh jalapeño or serrano chile, finely chopped, including seeds2 cups water1 1/2 cups dried red lentils (10 oz)1 (13- to 14-oz) can unsweetened coconut milk1 lb zucchini (2 medium), cut into 1/4-inch dice1 cup loosely packed fresh cilantro sprigsAccompaniment: white rice

Directions

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.

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.

Number of Servings: 6

Recipe submitted by SparkPeople user MURASAKI333.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving

Calories: 264.0
Total Fat: 17.0 g
Cholesterol: 0.0 mg
Sodium: 11.3 mg
Total Carbs: 23.7 g
Dietary Fiber: 5.3 g
Protein: 7.0 g

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Member Reviews

JAUDON
Fantastic! I originally found this on epicurious also. I added 2 carrots and one zucchini, just because it's what I had on hand. I also left the serrano out to make it kid friendly. This is an easy, tasty, and healthy vegan meal! - 7/11/13
FLORIDAJOE1
We added leftover chicken and squash and served it over leftover rice. A great way to clean out the fridge. Very tasty and not too spicy for my wife. Also replaced the various spices with 3 tsp of curry powder. - 7/23/11
TROPICAL_PUNCH
This is an awesome recipe. I originally got it off epicurious. It has the most fantastic exotic taste.

The one thing that I changed - cause I didn't want a partial pkg of lentils leftover - I used a whole package of lentils and about 2 1/2 cups water

- 7/18/10
SPEAKLANTERN
I've really enjoyed this recipe. I've also tried versions adding curry spices and tofu and have been very pleased and in one version I even added a can of tomatoes ( I had to compensate because I only had a half lb of zucchini on hand). Every iteration has been delicious. Thanks for submitting! - 5/28/11
DAIZYSTARLITE
yummy - 7/16/19
MAYMA68
This recipe sounds so yummy I cant wait to make it. - 1/4/11