Red Lentil Coconut Curry

Red Lentil Coconut Curry
January 19, 2021 admin


Red Lentil Coconut Curry

Servings 6


  • 1 medium onion finely chopped 
  • 2 tbsp vegetable oil
  • 1 tbsp fresh ginger finely chopped
  • 2 garlic cloves finely chopped
  • 1 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1 tsp turmeric
  • 1/2 tsp salt
  • 1 fresh jalapeño chilli finely chopped (discard seeds)
  • 2 cups cups water
  • 1,5 cups cups dried red lentils
  • 400 ml unsweetened coconut milk
  • 2 medium baby marrow (450g total) diced
  • 1 cup coriander sprigs


  • Cook the onion in oil in a 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 chilli 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 baby marrow are tender, about 15 minutes. 
  • Season with salt and serve with coriander sprigs scattered on top. 


Variation: Substitute chopped kale for the zucchini, if desired. 
Recipe from  
Photograph Meredith Lee/The HSUS