Active Time
30 min
Total Time
45 min
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.
Ingredients
Makes 6 to 8 (main course) servings
Preparation
Step 1
Cook onion in oil in a 3 1/2- 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 chile and cook, stirring, 1 minute.
Step 2
Stir in water, lentils, and coconut milk, then simmer, covered, stirring occasionally, 5 minutes. Stir in zucchini and simmer, covered, until lentils and zucchini are tender, about 15 minutes. Season with salt and serve with cilantro sprigs scattered on top.
Leave a Review
Reviews (176)
Back to TopOutstanding with a few adjustments. Doubled the spices, vegetable broth instead of water, a little curry powder and some lime juice. Soaked the lentils for about 45 minutes before making.
Anonymous
New Orleans
1/4/2022
I think if you are expecting to make a recipe exactly as you see it, this dish will be satisfying, if not slightly underwhelming. HOWEVER, if you are one of those people (I am) that will use a recipe as sort of a suggested beginning or base, this recipe is FANTASTIC. It is easily adaptable and the proportions provide a conservative base on which to expand your flavor. It is true that the picture doesn't actually match the result (so what), you need to rinse your lentils (anytime you cook with lentils), and adding some stock will loosen it up (if that's what you want). Start with the recipe as a base, then taste and adjust. If you like a strong curry then definitely bump up the spices. If you are willing to dirty a second pan, I'd recommend sautéing the zucchini before adding.
emilyroseks
Chicago, IL
9/28/2020
One of the easiest and best-tasting lentil curries I've made. (I pre-soaked my lentils before adding)
leclaire.p4532
the UK, now living in coastal Oregon
6/5/2020
I would agree with many others here. This is tasty and easy and enjoyable (with mods), but definitely looks nothing like the photo (far thicker and yellow) from turmeric and lentils. I added extra water as needed to thin to my desired consistency. It needs far more salt to bring out the flavors of the spices and those could be bumped up as well. I fresh grind spices as needed so mine are potent and I didn't measure so was likely a little heavy handed already as that is how I tend to err and think they could still be increased. Needs the cilantro for sure as well as a squeeze of lime to brighten it up. We ended up drizzling a little tamarind sauce too and that was a nice addition.
stephl
Woodbury, MN
5/18/2020
This dish is bright yellow, it looked nothing like the photo. Tastes ok but nothing special.
Terespurls
Portland, OR
1/23/2020
I've had this out and have always loved it, but I've always had it with red curry. The photo shows a red dish, but the recipe makes a yellow curry. One thing I did not know to do was rinse the lentils. Its not in the recipe and I didn't know any better. After looking at other recipes this is considered a key step and imagine would have made the finished dish less "sandy" in texture. Its still not bad, and it smelled great cooking, but as other people have mentioned it needs way more spice. I would easily say double it. You can always add more spice later to taste before you serve if you're nervous about it, but in my opinion start off at least doubling it when you cook it into the onions, ginger, and garlic, cooking the curry at that stage gives it a much better flavor. This isn't a bad recipe, it makes a tasty dish, but only giving it 2/4 because it skips the step of rinsing the lentils, because the spice quantities as written make an extremely bland dish, and because I feel the picture is a little deceptive (unless they left out something red like paprika, chili powder, tomato paste or sauce, there is nothing in this recipe to give it a red color, "red" lentils are light orange).
Anonymous
Tampa, FL
12/12/2019
This was delicious! Use stock like others suggest (I used vegetable and chicken stock mixed), added mushrooms and a bit of red bell pepper, in addition to the zucchini. After it came together I did add a bit more seasoning (same mix, same proportion). I would recommend not cooking the zucchini and other veggies you add as long (we prefer them not as soft). But super good dinner. Oh - one last suggestion - make the spice mix up in advance and just keep it for use on other things too.
ebuie
North Carolina
12/31/2018
Really tasty! I added two diced carrots halfway through cooking the onions. I also used veggie broth instead of water, and one serrano chile. I replaced white rice with one of my favorite rice recipes: cumin seed and cinnamon seasoned rice.
ilanasilver
San Francisco, CA
4/30/2018
Easy, great vegetarian recipe- quick enough for a weeknight. Good ratio of spice/coconut- but it can easily be customized to anyone's taste. I made it as is, but I did half-puree it with a stick blender as I prefer it a little smoother. Very nice!!
mamazoni
New Haven CT
1/21/2018
Great recipe, I added a spicy Curry blend with mine and about a 1/2 teaspoon of cardamon. Great flavor. I also used vegetable broth instead of water and upped the ginger a little. It is thick though. Definitely add more broth and coconut if you are looking for a stew or soup style Curry. It was perfect the way it was over rice.
S.R.
Atlanta, Georgia
1/17/2018
I make heartier version of it and it's delicious - add carrots, celery, potatoes, mild curry powder, red pepper flakes, some sugar, dark chocolate, red wine vinegar and lemon juice. Serve with cilantro, lime juice & avocado plus some sour cream or yogurt. Double the liquids. So good!
Anonymous
NYC
12/31/2017
We keep making this recipe over and over. All who've tasted it have asked for the recipe. I usually use only 1/2 the ginger and I rarely have cilantro on hand so eat it without
Anonymous
NCN
11/8/2017
I loved this! It's my first curry ever. It didn't turn out red, but I doubled the tumeric (anti inflammatory and I love the flavor) and used more coriander and salt. I also subbed out the zucchini with two chopped carrots and one small peeled chopped potato, used the jalapeno instead of the serrano, and my lentils were split (Trader Joe's brand). I would try it with whole lentils, use bone broth or boullion instead of or with water, and if I'm not serving it over rice or quinoa, I would add more water. It's delicious and I'm thrilled at how easy and quickly it can be prepared. Cilantro is a must!
Anonymous
Los Angeles, California
5/24/2017
Was decent but nothing exceptional. For the ingredients it was surprisingly bland.
nlindblom
Tucson, AZ
5/7/2017
Keep making this recipe again and again! I've both followed the recipe and done my own lazy twist on it. When I don't have coconut milk or fresh ginger I just add an extra cup of water and sub in ground ginger and it tastes just as good to me.
veggie99
3/16/2017
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