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Contributed By: vickybu
Epicurious

Easy, quick curry with lentils.

Ingredients

1 Medium onion

2 tablespoons Vegetable oil

1 tablespoon Finely chopped peeled fresh ginger

2 Garlic cloves, finely chopped

1 teaspoon Ground cumin

1/2 teaspoon Ground coriander

1 teaspoon Turmeric

1 teaspoon Salt

1 (2 1/2 inch) fresh jalapeno or serrano chile, finely chopped, including seeds

2 cups Water

1 1/2 cups Dried red lentils (10 oz)

1 (13 to 14 oz) can Unsweetened coconut milk

1 lb Zucchini (2 medium), cut into 1/4 inch dice

1 cup Loosely packed fresh cilantro sprigs

Preparation

Cook onion in oil in 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, about15 minutes. Season with salt and serve with cilantro sprigs scattered on top.

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