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.
Preparation Time
30 mins
Cooking Time
39 mins
Total Time
1 hr 9 mins
Calories
425 Calories
Recipe Instructions
Step 1
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.
Step 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 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.
Step 3
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.
Ingredients
1 teaspoon salt
1 cup chopped onion
1 teaspoon minced garlic
1 teaspoon ground cumin
1 tablespoon grated fresh ginger
1 teaspoon ground turmeric
2 cups vegetable broth
1 cup frozen green peas
½ teaspoon ground coriander
1 (13.5 ounce) can coconut milk
1 large head cauliflower, cut into small florets
½ cup diced carrot
2 tablespoons Pure Wesson® Canola Oil, divided
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
