michael-in-phoenix
Well-known member
...came out with a delicious dish.
Here's the recipe (and a link to the Epi page):
Coconut Red-Lentil Curry
Gourmet | December 2006
Ingredients
1 medium onion, finely chopped
2 tablespoons vegetable oil (I used coconut oil)
1 tablespoon finely chopped peeled fresh ginger (I doubled)
2 garlic cloves, finely chopped (I used more, maybe 3 cloves)
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 (I used lo-sodium chicken broth)
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 (I rough-chopped)
Preparation
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.
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.
My notes: I ended up adding 1 1/2 cups more water as the lentils absorbed most of the liquid the recipe called for. I wanted more of a soup than a stew.
I simmered about 10 minutes longer in order to get the lentils tender to my liking.
I added the rough-chopped cilantro right to the pot and stirred it in off-heat. Tasted great.
Good stuff!
http://www.epicurious.com/recipes/food/views/Coconut-Red-Lentil-Curry-236684
Here's the recipe (and a link to the Epi page):
Coconut Red-Lentil Curry
Gourmet | December 2006
Ingredients
1 medium onion, finely chopped
2 tablespoons vegetable oil (I used coconut oil)
1 tablespoon finely chopped peeled fresh ginger (I doubled)
2 garlic cloves, finely chopped (I used more, maybe 3 cloves)
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 (I used lo-sodium chicken broth)
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 (I rough-chopped)
Preparation
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.
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.
My notes: I ended up adding 1 1/2 cups more water as the lentils absorbed most of the liquid the recipe called for. I wanted more of a soup than a stew.
I simmered about 10 minutes longer in order to get the lentils tender to my liking.
I added the rough-chopped cilantro right to the pot and stirred it in off-heat. Tasted great.
Good stuff!
http://www.epicurious.com/recipes/food/views/Coconut-Red-Lentil-Curry-236684