Coconut Red-Lentil Curry, Double-Spiced and Light
- Number of Servings: 6
Ingredients
# 1 medium onion, finely chopped# 2 tablespoons vegetable oil# 1 tablespoon finely chopped peeled fresh ginger# 4 garlic cloves, finely chopped# 1 tbsp ground cumin# 1 tsp ground coriander# 1 tbsp turmeric# 1 teaspoon salt# 1/4 fresh jalapeņo 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 TRADER JOE"s LIGHT COCONUT MLIK# 1 lb zucchini (2 medium), cut into 1/4-inch dice
Cook onion in oil in a 6-quart pressure cooker 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.
Cover and bring to high pressure. Cook for 5 minutes at high pressure, then take pressure cooker off of heat and allow to cool down naturally.
Number of Servings: 6
Recipe submitted by SparkPeople user LUTRONIC.
Stir in water, lentils, and coconut milk, then simmer, covered, stirring occasionally, 5 minutes. Stir in zucchini and simmer, covered, until lentils and zucchini.
Cover and bring to high pressure. Cook for 5 minutes at high pressure, then take pressure cooker off of heat and allow to cool down naturally.
Number of Servings: 6
Recipe submitted by SparkPeople user LUTRONIC.
Nutritional Info Amount Per Serving
- Calories: 290.0
- Total Fat: 9.8 g
- Cholesterol: 0.0 mg
- Sodium: 430.6 mg
- Total Carbs: 35.2 g
- Dietary Fiber: 7.3 g
- Protein: 16.0 g
Member Reviews