Coconut–red lentil curry

By junodemelo

Coconut milk adds a silky richness to this South Indian–style vegetarian meal.

Ingredients

• 1 * 1 medium onion, finely chopped
• 2 * 2 tablespoons vegetable oil
• 1 * 1 tablespoon finely chopped peeled fresh ginger
• 2 * 2 garlic cloves, finely chopped
• 1 * 1 teaspoon ground cumin
• 1/2 * 1/2 teaspoon ground coriander
• 1 * 1 teaspoon turmeric
• 1 * 1 teaspoon salt
• 1 * 1 (2 1/2-inch) fresh jalapeño or serrano chile, finely chopped, including seeds
• 2 * 2 cups water
• 1 1/2 * 1 1/2 cups dried red lentils (10 oz)
• 1 * 1 (13- to 14-oz) can unsweetened coconut milk
• 1 * 1 lb zucchini (2 medium), cut into 1/4-inch dice
• 1 * 1 cup loosely packed fresh cilantro sprigs
• * Accompaniment: white rice

Preparation

Step 1

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.