Name: Coconut Red-Lentil Curry
Cook time: 30 min
Total time: 45 min
Yield: Makes 6 to 8 (main course) servings
Ingredients: 1 medium onion, finely chopped; 2 tablespoons vegetable oil; 1 tablespoon finely chopped peeled fresh ginger; 2 garlic cloves, finely chopped; 1 teaspoon ground cumin; 1/2 teaspoon ground coriander; 1 teaspoon turmeric; 1 teaspoon salt; 1 (2 1/2-inch) fresh jalapeño or serrano chile, finely chopped, including seeds; 2 cups water; 1 1/2 cups dried red lentils (10 oz); 1 (13- to 14-oz) can unsweetened coconut milk; 1 lb zucchini (2 medium), cut into 1/4-inch dice; 1 cup loosely packed fresh cilantro sprigs; Accompaniment: white rice

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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 notes

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