Veggie Curry

• 1 medium onion - finely chopped

• 2 tbsp veg oil

• 1 tbsp finely chopped peeled fresh ginger

• 2 garlic cloves, finely chopped

• 2 tsp ground cumin

• 1 tsp ground coriander

• 2 tsp turmeric

• 2 tsp paprika (Hungarian if you can find it)

• 2 tsp salt

• 1 (2 1/2 in.) fresh jalapeno, finely chopped, with seeds

• 2 cups veg stock

• 1 1/2 cups dried red lentils (10 oz.)

• 1 (13-14 oz.) can unsweetened coconut milk

• 1 lb zucchini (2 medium), cut into 1/4 inch diced pieces

• 1 cup loosely packed fresh cilantro sprigs

• accompaniment: white rice

1. cook onion in oil in a 3 1/2-4 qt. heavy pot over moderate heat, stirring occasionally, until edges are golden, about 6 minutes
 
2. add ginger & garlic and cook, stirring for 1 minute
 
3. add cumin, coriander, tumeric, paprika, salt, and chile and cook, stirring, 1 minute
 
4. stir in stock, lentils and coconut milk, then simmer, covered stirring occasionally, 5 minutes
 
5. stir in zucchini and simmer, covered until lentils and zucchini are tender, about 15 minutes
 
6. season with salt & serve w/cilantro sprigs scattered on top

Recipe from Katie