Saturday, October 24, 2009

Red Lentil Coconut Curry

My friend Amanda made this curry for dinner last week. The entire can of coconut milk made it amazingly creamy. Yum...

Red Lentil Curry
(from epicurious)

1 onion, finely chopped
2 TB vegetable oil
1 TB minced ginger
2 cloves garlic minced
2 tsp cumin
1 tsp coriander
1 tsp turmeric
1 tsp salt (more to taste)
1 small hot pepper, minced
2 c water
1 1/2 red lentils, dry
1 can unsweetened coconut milk
1 lb zucchini (about 2), 1/4-in dice

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.

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