Coconut Red Lentil Curry

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

Coconut Red Lentil Curry


  • 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)


  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: 30 min

Nutrition information: 303 calories, 34g Carbs

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