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Associa Family Cookbook Volume III
1. Cook the onions in vegetable oil in a 4-quart heavy pot over moderate heat for about 6 minutes until the
edges are golden.
2. Add ginger and garlic and stir for 1 minute.
3. Add cumin, coriander, turmeric, salt, and peppers, and stir for 1 minute.
4. Stir in water, lentils, carrots, potatoes, and coconut milk. Cover and let simmer for
6 minutes, stirring occasionally.
5. Stir in zucchini and simmer, covered, until lentils and zucchini are tender, about
15 minutes.
6. Season with salt and top with cilantro sprigs.
7. Serve with white rice, preferably jasmine or basmati.
Coconut Red Lentil Curry
S E R V E S 6 - 8
ingredients
directions
1 medium onion, finely chopped
2 Tbsp vegetable oil
1 Tbsp fresh ginger, peeled & finely
chopped
2 cloves garlic, finely chopped
2 tsp ground cumin
1 tsp ground coriander
2 tsp turmeric
1 tsp salt
1 jalapeño or serrano pepper, finely
chopped
2 cups water
1½ cups dried red lentils
2 carrots, diced ¼-inch
2 potatoes, diced ¼-inch
1 (14 oz) can unsweetened coconut milk
2 medium zucchinis, diced ¼-inch
1 cup cilantro sprigs, loosely packed
white rice, cooked (for serving)
R E B E C A V . • A S S O C I A C O M M U N I T Y M A N A G E M E N T P R O F E S S I O N A L S
ENTRÉES
