Coconut Red-Lentil Curry

I love making really yummy, healthy meals that will spark creativity and interest in anyone who eats at my table. Hiding vegetables, or leaving them out in the open, is a favorite past-time! Enjoy!

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 (2 ½-inch) fresh jalapeño or serrano chile, finely chopped, including seeds

2 cups water

1 ½ cups dried red lentils (10 oz)

1 (13- to 14-oz) can unsweetened coconut milk

1 lb zucchini (2 medium), cut into ¼-inch dice

1 cup loosely packed fresh cilantro sprigs

Accompaniment: white rice

Directions at epicurious.com

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