This warming South Indian-style curry is flavored with aromatic fresh ginger, cumin, coriander, and chiles, and it's made extra-creamy and luscious thanks to the addition of canned coconut milk. If that wasn't enough of an endorsement, wait, there's more: it's an extra-filling vegetarian meal, with protein-rich red lentils and lots of nutritious zucchini. You can also bulk this up and customize it by adding whatever vegetables you have around, such as carrots, potatoes, sweet potato, or squash. Pair the curry with white or brown rice to round out this comforting meal—and don't skimp on finishing the dish with piles of fresh cilantro for bright, fresh, ultra-herbaceous flavor.
Recipe information
Total Time
45 min
Yield
Makes 6 to 8 (main course) servings
Ingredients
Preparation
Step 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.
Step 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.
Recipe notes
Back to topSee Related Recipes and Cooking Tips
77 Ways to Use a Can of Coconut Milk
Rich, versatile canned coconut milk plays a central role in many curries—but that's just the beginning of what this pantry superstar can do.10 Groceries to Buy Every Single Week If You're Vegan
From dried lentils to cashew butter, here are the 10 things vegans should never leave the store without.
