Humane Society International/Africa is urging consumers to Eat Green to help combat the significant contribution to water scarcity across Africa and the world from eating too much meat. Try this delicious plant-based recipe today!


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RED LENTIL COCONUT CURRY
Author: 
Cuisine: Indian
 
Humane Society International/Africa is urging consumers to Eat Green to help combat the significant contribution to water scarcity across Africa and the world from eating too much meat. Try this delicious plant-based recipe today!
Ingredients
  • 1 Medium Onion,(finely chopped)
  • 2 Tbles Oil
  • 1 Tbles Fresh Ginger (finely chopped)
  • 2 Garlic Cloves, (finely chopped)
  • 1 Tsp Ground Cumin
  • ½ Tsp Ground Coriander
  • 1 Tsp Turmeric
  • 1 Tsp Salt
  • 1 Fresh Chilli (finely chopped, discard seeds)
  • 2 Cups Water
  • 1½ Cups (340g) Dried Red Lentils
  • 1 Can (400ml) Unsweetened Coconut Milk
  • 450g Zucchini, (diced into ¼-inch pieces)
  • 1 Cup Loosely Packed Fresh Coriander
Instructions
  1. Cook the onion in oil in a heavy pot over moderate heat, stirring occasionally, until the edges are golden, about 6 minutes.
  2. 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.
  3. 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.
  4. Season with salt and serve with cilantro sprigs scattered on top.
Variation: Substitute chopped kale for the zucchini, if desired.
Recipe credit: www.epicurious.com

 

 


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