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Red Lentil Coconut Curry

Recipes | February 25, 2016 | By

Red Lentil Coconut Curry

Servings 6


  • 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 fresh jalapeño chilli (finely chopped (discard seeds))
  • 2 cups water
  • cups dried red lentils
  • 400 ml unsweetened coconut milk
  • 450 g about 2 medium-sized baby marrow, diced into small pieces
  • 1 cup loosely packed fresh coriander sprigs


  • Cook the onion in oil in a heavy pot over moderate heat, stirring occasionally, until the edges are golden, about 6 minutes.
  • Add the chopped ginger and garlic, and continue to cook for 1 minute, stirring continuously. Then add the cumin, coriander, turmeric, salt, and chilli and continue cooking for another minute, continuing to stir.
  • Stir in the water, lentils, and coconut milk. Let the mixture simmer, covered, stirring occasionally, for 5 minutes.
  • Finally, stir in the zucchini and simmer, covered, until the lentils and baby marrow are tender, about 15 minutes.
  • Season with salt and serve with coriander sprigs scattered on top.
  • Variation: Substitute chopped kale for the zucchini, if desired.
  • Recipe from