• ‚Äč
    • Share to Facebook
    • Twitter
    • Email
    • Print

Red Lentil Coconut Curry


  • Get your protein, along with a tingle on your tongue, with this curry recipe. Michelle Riley/The HSUS

Serves 6 to 8

1 medium onion, finely chopped
2 tablespoons vegetable oil
1 tablespoon fresh ginger, peeled and finely chopped
2 garlic cloves, finely chopped
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1 teaspoon turmeric
1 teaspoon salt
1 fresh jalapeño or serrano chili (about 2 1/2 inches), finely chopped (discard seeds)
2 cups water
1 1/2 cups dried red lentils
1 13- to 14-ounce can unsweetened coconut milk
1 pound (about 2 medium-sized) zucchini, diced into 1/4-inch pieces
1 cup loosely packed fresh cilantro sprigs

Cook the onion in oil in a 3 1/2- to 4-quart heavy pot over moderate heat, stirring occasionally, until the edges are golden, about 6 minutes.

Add the chopped ginger and garlic, and continue to cook for 1 minute, stirring continuously. Then add the cumin, coriander, turmeric, salt, and chili and continue cooking for another minute, continuing to stir.

Stir in the water, lentils, and coconut milk. Let the mixture simmer, covered, stirring occasionally, for 5 minutes. Finally, stir in the zucchini and simmer, covered, until the lentils and zucchini are tender, about 15 minutes.

Season with salt, if needed, and serve with cilantro sprigs scattered on top.

Variation: Substitute chopped kale for the zucchini, if desired.

Recipe from epicurious.com.


All figures are per serving (assumes 6 servings).

Calories: 252
Fat: 6 g
Carbs: 35 g
Fiber: 2 g
Protein: 14 g
Sodium: 404 mg

  • Sign Up
  • Take Action
  • Get a free recipe every Friday to help you plan your Meatless Monday Dig in

  • Shop

The Guide to
Meat-Free Meals

Order Free Copy

Download PDF

More Free Recipes

Button reading donate now