Coconut Red Lentil Curry

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4.8 of 5 (6)

Nutritional Info

Servings Per Recipe: 6
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

View full nutritional breakdown of Coconut Red Lentil Curry calories by ingredient

Number of Servings: 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

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.