Coconut Red Lentil Curry recipe
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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
Nutrition Info
- 425.3 caloriescarbohydrate: 48.5 gcholesterol: : -fat: 19.9 gfiber: 13.9 gprotein: 19.3 gsaturatedFat: 12.5 gservingSize: -sodium: 849.7 mgsugar: 10.7 gtransFat: : -unsaturatedFat: : -
Directions Coconut Red Lentil Curry
Directions
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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.