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    Home » cucinanicolina

    Coconut and Red Lentil Curry

    Published Jan 28, 2008 | by Nicole Spiridakis

    adapted from epicurious.com

    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
    ½ teaspoon ground coriander
    1 teaspoon turmeric
    1 teaspoon salt
    1 cup water
    1 cup vegetable broth
    1 ½ cups dried red lentils (10 oz)
    1 (13- to 14-oz) can unsweetened coconut milk

    Cook onion in oil in a 3 ½- to 4-quart heavy pot over moderate heat, stirring occasionally, until edges are golden, about 6 minutes. Add ginger and garlic and cook, stirring, 1 minute. Add cumin, coriander, turmeric, salt, and cook, stirring, 1 minute.

    Stir in water, lentils, and coconut milk, then simmer, covered, stirring occasionally, 5 minutes. Simmer, covered, until lentils are tender about 15 minutes. Season with salt and serve with cilantro sprigs scattered on top.

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    Comments

    1. Jenny says

      April 29, 2012 at 9:53 am

      Made this easy dinner last week after a busy day at work. It was delicious. Even my husband, who does not overly care for vegetarian meals, begrudgingly admitted he enjoyed it. I'll make this again. Thanks!

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    About Me

    Hi, I'm Nicole. Writer, recipe developer, and gluten-free baker. More about me.

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