Coconut Red Lentil Curry


4.8 of 5 (6)
member ratings
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.

Member Ratings For This Recipe


  •  no profile photo

    Incredible!
    2 of 4 people found this review helpful
    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


  • no profile photo

    Incredible!
    2 of 4 people found this review helpful
    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


  • no profile photo

    Incredible!
    2 of 2 people found this review helpful
    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


  • no profile photo

    Incredible!
    1 of 1 people found this review helpful
    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


  • no profile photo


    yummy - 7/16/19