Coconut Red-Lentil Curry

 

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 jalapeno or serrano chile, finely chopped, including seeds
• 2 cups water
• 1 1/2 cups dried red lentils
• 1 (14 oz) can unsweetened coconut milk
• 1 lb zucchini, cut into 1/4-inch dice
• 1 cup loosely packed fresh cilantro (optional)

Steps:

Cook onion in oil in 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 pepper and serve with cilantro sprigs scattered on top.

Serve with rice or naan.

Source:  Touchet, Alexis. "Quick Kitchen." Gourmet, December 2006: 181