Red Lentil Curry
(from epicurious)
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.
(from epicurious)
Ingredients
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
Instructions
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
Instructions
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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