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Coconut Red Lentil Curry

Coconut Red Lentil Curry

Bold and flavorful lentil curry with cauliflower and creamy coconut milk prepared in one skillet.



  1. In a deep 12-inch skillet, heat 1 tablespoon oil over medium-high heat. Add cauliflower and cook for 3 minutes, stirring occasionally, until lightly browned; set aside.
  2. 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 for 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 for 12 minutes.
  3. Stir in coconut milk, carrots and cauliflower. Simmer 10 minutes. Add peas and continue to simmer for 5 minutes.
  4. If desired, top with chopped cilantro and serve with yogurt and warm naan bread.

Servings 8 | Prep Time 30 Min

Nutrition Information: 303 calories, 34g Carbs

Recipe and photo credit: Conagra Brands, Inc.


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