Coconut Red-Lentil Curry
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 to 8 (main course) servings
- 1 teaspoon salt
- 2 tablespoons vegetable oil
- 2 cups water
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1 teaspoon turmeric
- 1 tablespoon finely chopped peeled fresh ginger
- 1 medium onion, finely chopped
- 2 garlic cloves, finely chopped
- Carbohydrate 28 g(9%)
- Fat 14 g(22%)
- Fiber 5 g(19%)
- Protein 11 g(21%)
- Saturated Fat 9 g(47%)
- Sodium 308 mg(13%)
- Calories 270
Preparation 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.
Preparation 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.
