An easy to make, vegetarian main-dish, that looks as good as it tastes. Red lentils are actually brown massor lentils with their hull removed. As they cook, red lentils turn a golden color and loose their shape. Their cooked consistency is perfect for stews, curries and bulking up soups.
Select firm, blemish-free zucchini that are not too large. For this dish I slice the zucchini lengthwise and only use the green part, discarding the interior core with the seeds.
Ingredients
- Serves 6
- 2 tablespoons vegetable oil
- 1 medium onion, finely chopped
- 1 tablespoon fresh ginger, finely chopped
- 2 garlic cloves, finely chopped
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon salt
- 1 fresh Anaheim pepper, (or a hotter variety if you like) finely chopped
- 2 cups of water, more if necessary
- 1 ½ cups (10 oz) dried red lentils
- 1 14 oz can unsweetened coconut milk
- 1 lb of zucchini, cut into ¼ inch dice, green part only
- Dried chili flakes
- 1 cup fresh coriander (cilantro), roughly chopped
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- White rice to accompany
Instructions
- Heat the oil in a heavy pot over moderate heat. Add the onions and chopped ginger; cook 6 to 8 minutes or until the onions are translucent. Add the fresh pepper, garlic, cumin, coriander, turmeric and salt; continue cooking 1 minute. Add the lentils and stir to coat with the spices.
- Pour in the coconut milk and 2 cups of water. Cover the pot and simmer for 5 minutes, stirring occasionally. Toss in the zucchini, adding more water if the dish looks dry. Continue cooking, covered, 10 more minutes or until the zucchini is cooked, but still firm. Remove from heat, and let the curry rest with the lid on for 5 minutes. Sprinkle with chili flakes and garnish with the chopped coriander before serving.
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https://www.charlottepuckette.com/recipes/vegetarian/red-lentil-curry-with-zucchini-and-coconut-milk/
