An awesome comfort food that can be ready is 20 minutes with not a lot of fuss. It’s Vegan, Gluten Free and tastes fabulous.
1 medium onion, finely chopped
2 tablespoons oil
1 tablespoon minced ginger
2 garlic cloves, minced
1 teaspoon ground cumin
½ teaspoon ground coriander
1 teaspoon turmeric
1 teaspoon salt
1 jalapeño, finely chopped (adjust quantity to control heat)
2 cups water
1 ½ cups dried red lentils
1 can coconut milk
2 zucchini, cut up into a fine dice
1/4 cup cilantro, chopped
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.
A silky rich coconut lentil curry flavoured with ginger, cumin, coriander and turmeric with zucchini and cilantro. Served over Basmati rice.
Yield: Makes 6 to 8 (main course) servings
Active: 30 Minutes
Total Time: 45 Minutes