Coconut Red Lentil Curry
Red lentils are made from whole yellow lentils that are peeled and split in half, exposing the red color under their outer seed coat which makes them cook quickly.
This dish comes together easily and leaves bellies full and happy.
If cooking for children or those who don’t enjoy spicy food, leave the Serrano/jalapeño peppers out of the pot; serve them on the side so people can add them as desired.
I serve it over brown rice; start cooking the rice first as it takes longer than the curry.
Variations:
- Use green or brown lentils instead of red; add 10 minutes cooking time
- Replace cauliflower with broccoli, zucchini with butternut squash, or bell peppers
- Use parsley instead of cilantro
Ingredients
- 1 medium onion finely chopped
- 1 carrot chopped
- 1 tablespoon finely chopped peeled fresh ginger
- 4 garlic cloves finely chopped
- 2 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 1/2 teaspoon turmeric
- 1 teaspoon salt
- 1 fresh jalapeño or serrano chile finely chopped
- 2 cups water
- 1 cups dried red lentils
- 1 can unsweetened coconut milk 14-oz
- 1 zucchini cut into bite-size pieces
- 1 cup cauliflower cut into bite-size pieces
- 3/4 cup cilantro chopped
Adjust servings: servings
Units:
Instructions
- Heat oil in a medium pot over moderate heat. Cook onion, stirring occasionally, until edges are golden, about 6 minutes. Add carrot, 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 cauliflower and simmer, covered, until lentils and vegetables are tender, about 15 minutes.
- Serve with cilantro scattered on top.
Recipe Notes
Modified from Epicurious: Coconut Red Lentil Curry
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