Coconut Red Lentil Curry

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

Prep: 30 min | Yield: 8 servings

Ingredients

• 2 tablespoons Pure Wesson® Canola Oil, divided
• 1 large head cauliflower, cut into small florets (about 5 cups)
• 1 cup chopped onion
• 1 teaspoon minced garlic
• 1 tablespoon grated fresh ginger
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground coriander
• 1 teaspoon salt
• 2 (2 1/2 inch) Serrano peppers, finely chopped with seeds
• 1 1/2 cups dry red lentils, sorted, rinsed
• 1 (14.5 ounce) can Hunt's® Diced Tomatoes, drained
• 2 cups vegetable broth
• 1 (13.5 ounce) can coconut milk
• 1/2 cup diced carrots
• 1 cup frozen green peas
• Cilantro, chopped, optional
  Plain Greek yogurt (optional)
• Naan bread (optional)

Instructions

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.

Nutrition

Per serving: 303 calories, 34g Carbs

Attribution

Recipe and photo used with permission from: Conagra Brands, Inc.