Most Popular Menu Coconut Red Lentil Curry

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Coconut Red Lentil Curry

"Bold and flavorful lentil curry with cauliflower and creamy coconut milk prepared in a single skillet. If preferred, top with chopped cilantro and serve with yogurt and heat naan bread."

Ingredients :

2 tablespoons Pure Wesson® Canola Oil, divided
1 massive head cauliflower, reduce into small florets
1 cup chopped onion
1 teaspoon minced garlic
1 tablespoon grated sparkling ginger
1 teaspoon floor cumin
1 teaspoon ground turmeric
half teaspoon ground coriander
1 teaspoon salt
2 (2 1/2-inch) serrano peppers, finely chopped with seeds
1 half of cups dry pink lentils, taken care of and rinsed
1 (14.5 ounce) can Hunt's® Diced Tomatoes, tired
2 cups vegetable broth
1 (thirteen.5 ounce) can coconut milk
half cup diced carrot
1 cup frozen inexperienced peas

Instructions :

Prep : 30M	Cook : 6M	Ready in : 1H9M

In a deep 12-inch skillet, warmth 1 tablespoon oil over medium-high heat. Add cauliflower and cook three mins, stirring every now and then, till lightly browned; set aside.
Reduce warmth to medium and add closing oil. Sauté onion 2 minutes till soft. Add garlic and ginger and prepare dinner, stirring, 1 minute. Add cumin, turmeric, coriander, salt and serrano peppers; stir properly and cook 1 minute or until spices are fragrant. Add lentils, stir nicely to coat. Stir in diced tomatoes and broth; carry to a boil. Cover and decrease warmth to medium-low, simmer 12 mins.
Stir in coconut milk, carrots and cauliflower. Simmer 10 minutes. Add peas and hold to simmer five mins. If favored, top with chopped cilantro and serve with yogurt and heat naan bread.

Notes :

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