Coconut Red-Lentil Curry

Ingredients for Coconut Red-Lentil Curry

• 1 medium onion, finely chopped

• 2 tablespoons vegetable oil

• 1 tablespoon finely chopped peeled fresh ginger

• 2 garlic cloves, finely chopped

• 1 teaspoon ground cumin

• 1/2 teaspoons ground coriander

• 1 teaspoon turmeric

• 1 teaspoon salt

• 1 (2 1/2-inch) fresh jalapeño or serrano chilli, finely chopped, including seeds

• 475ml water

• 350ml dried red lentils (275g)

• 1 (13- to 400g ) can unsweetened coconut milk

• 450g courgette (2 medium), cut into 1/4-inch dice

• 1 cup loosely packed fresh coriander sprigs

• Accompaniment: white rice

How to make Coconut Red-Lentil Curry

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 chilli and cook, stirring, 1 minute.

Stir in water, lentils, and coconut milk, then simmer, covered, stirring occasionally, 5 minutes. Stir in courgette and simmer, covered, until lentils and courgette are tender, about 15 minutes. Season with salt and serve with coriander sprigs scattered on top.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.