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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Coconut milk adds a silky richness to this South Indianstyle vegetarian meal. Ingredients:
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 teaspoon ground coriander |
1 teaspoon turmeric |
1 teaspoon salt |
1 (2 1/2-inch) fresh jalapeño 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 |
accompaniment: white rice |
Directions:
1. 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.
2. 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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