Recipe: Coconut Red Lentil Curry

Red LentilSupport your health in the kitchen with this colorful, delicious and nutritious red curry dish. 

Lentils provide an abundance of protein, are fiber rich and are a great source of complex carbohydrates.

Zucchini adds great taste and texture to this dish along with a wealth of vitamins and nutrients. Zucchini brings folate, vitamin A and the antioxidant vitamin c to the table which may help to protect cells from harmful chemicals. Zucchini is also protein rich and has a high fiber content which helps remove toxins from cells in the colon.

Garlic and ginger are great cancer-fighting and heart healthy superfoods. Both are known to have anti-inflammatory and anti-cancer properties.

Give your health a boost right in your kitchen!  Pair this vegan, dairy-free, gluten-free, red curry dish with your favorite protein or enjoy on its own.

Gluten free, Vegan, Vegetarian, Dairy Free
Makes 6 to 8 (main course) servings


1 medium onion, finely chopped
2 tablespoons coconut 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 Himalayan or Celtic sea 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/diced into 1/4-inch pieces
1 cup loosely packed fresh cilantro sprigs


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 for 1 minute. Add cumin, coriander, turmeric, salt, and chile and cook, stirring for 1 minute.

Stir in water, lentils, and coconut milk. Then simmer, covered, stirring occasionally for 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.