Coconut Red-lentil curry

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Difficulty: Easy - for beginners


1 medium onion, chopped fine
2T coconut oil
1T finely chopped peeled fresh ginger
2 garlic cloves, finely chopped
1 tsp ground cumin
1/2 tsp ground coriander
1 tsp turmeric
1 tsp salt
1 green or serrano chile finely chopped, including seeds
2 cups water
1 1/2 cups red lentils
1 13-14oz can unsweetened coconut milk
1 lb zucchini diced
1 cup loosely packed fresh cilantro sprigs


Cook onion in oil in a 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 20 minutes. Season with salt and serve with cilantro sprigs on top.

Delicious with baked salmon...1 lb salmon with lemon juice, garlic and ginger baked covered at 450 for 15-20 minutes.


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