Meatless Friday: Coconut Red Lentil Curry

Rosemary Bogdan shares one of her family’s favorite meatless dairy-free recipes, a mild curry packed with protein and vitamins.

Lentils are a great meatless source of protein and vitamins. The curry flavor of this recipe is pretty mild. No worries for those who don’t like spicy foods. For the very sensitive palate though, I’d leave out the jalapeño. When my adult son comes to town, I always have this dish on hand. It’s one of his favorites and a great go-to meal for reheating and for snacks.

This curry can be made in one large saucepan. One-pan meal—always a plus. It can also be made ahead of time. The next day it will be thicker and the flavor even better.

For holiday meals, it’s a hit with those relatives who are vegetarian and/or those who avoid diary. I usually serve this over rice, but it is also great on its own. Enjoy!

null

Coconut Red Lentil Curry

1 medium onion, chopped
2 Tbsp oil
1 Tbsp peeled minced fresh ginger for best flavor, or use powdered ginger, if you want
2 garlic cloves, minced
1 tsp ground cumin
½ tsp ground coriander
1 tsp turmeric
1 tsp salt
1 jalapeño finely chopped (optional)
2 c. water or broth
1 ½ c. dried red lentils
1 can coconut milk
1 pound zucchini, diced (about 1 medium zucchini. Eyeball it. If you like zucchini, add more.)
1 cup cilantro (optional)

Sauté onion, then ginger and garlic in the same pan.
Then add spices and jalapeño.
Stir in water (or broth), lentils, and coconut milk.
Bring to a boil, then simmer for 5 minutes.
Add zucchini and cook another 15 minutes or until zucchini is soft.
Serve with cilantro. (It’s good without the cilantro too.)