Coconut Red-Lentil Curry

indian vegetable vegetarian quick & easy dinner coconut curry lentil zucchini vegan gourmet sugar conscious pescatarian dairy free wheat/gluten-free peanut free tree nut free soy free no sugar added kosher

N/A

Makes 6 to 8 (main course) servings

Source

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

Method

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.