CURRY - Coconut Red-Lentil Curry

Categories:
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 jalapeño 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.

Recipe uploaded with Shop'NCook for iPhone.

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