Online Recipe Database Direct Access

Tools
Recipes
RSS Feeds
Information
Links
This recipe is liked by 1 person(s).

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:
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 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
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.

Display the recipe for printing

View the .scx source of the recipe

Download the .scx source of the recipe

Note: to save the .scx file to your disk, you may have to right-click (control-click on Macintosh) the link above.

Home  |   Shop'NCook main  |   PRIVACY  |   Copyright  |   Contact