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CURRY - Coconut Red-Lentil Curry

CURRY - Coconut Red-Lentil Curry Categories:
Nb persons: 0
Yield: 6 to 8 servings (main course)
Preparation time:
Total time:

    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 jalapeņo 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
      white rice


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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