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

　　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

　　

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.