COCONUT RED LENTIL CURRY

Coconut Red Lentil Curry image

Bold and flavorful lentil curry with cauliflower and creamy coconut milk prepared in one skillet. If desired, top with chopped cilantro and serve with yogurt and warm naan bread.

Provided by Hunt's

Categories Trusted Brands: Recipes and Tips Hunt's

Time 1h9m

Yield 6

Number Of Ingredients 16

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Ingredients

2 tablespoons Pure Wesson® Canola Oil, divided
1 large head cauliflower, cut into small florets
1 cup chopped onion
1 teaspoon minced garlic
1 tablespoon grated fresh ginger
1 teaspoon ground cumin
1 teaspoon ground turmeric
½ teaspoon ground coriander
1 teaspoon salt
2 (2 1/2-inch) serrano peppers, finely chopped with seeds
1 ½ cups dry red lentils, sorted and rinsed
1 (14.5 ounce) can Hunt's® Diced Tomatoes, drained
2 cups vegetable broth
1 (13.5 ounce) can coconut milk
½ cup diced carrot
1 cup frozen green peas

Steps:

In a deep 12-inch skillet, heat 1 tablespoon oil over medium-high heat. Add cauliflower and cook 3 minutes, stirring occasionally, until lightly browned; set aside.
Reduce heat to medium and add remaining oil. Sauté onion 2 minutes until soft. Add garlic and ginger and cook, stirring, 1 minute. Add cumin, turmeric, coriander, salt and serrano peppers; stir well and cook 1 minute or until spices are fragrant. Add lentils, stir well to coat. Stir in diced tomatoes and broth; bring to a boil. Cover and reduce heat to medium-low, simmer 12 minutes.
Stir in coconut milk, carrots and cauliflower. Simmer 10 minutes. Add peas and continue to simmer 5 minutes. If desired, top with chopped cilantro and serve with yogurt and warm naan bread.

Nutrition Facts : Calories 425.3 calories, Carbohydrate 48.5 g, Fat 19.9 g, Fiber 13.9 g, Protein 19.3 g, SaturatedFat 12.5 g, Sodium 849.7 mg, Sugar 10.7 g