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CURRY - Coconut Red-Lentil Curry
Nb persons: 0
Yield: 6 to 8 servings (main course)
Preparation time:
Total time:
Source:
GOURMET 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 jalapeƱo or serrano chile, finely chopped, including seeds |
2 cups | water |
1 1/2 cups | dried red lentils,, (10 ounces) |
1 (13- to 14-ounces) can | unsweetened coconut milk |
1 pound | zucchini,, (2 medium), cut into 1/4-inch dice |
1 cup | loosely packed fresh cilantro sprigs |
ACCOMPANIMENT: | |
white rice |
INSTRUCTIONS:
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.
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