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COCONUT RED-LENTIL CURRY

Active Time : 1 Hour 0 Minutes
Total Time : 1 Hour 0 Minutes
Serves : 8
INGREDIENTS
  • 2 tablespoons Pure Wesson® Canola Oil, divided
  • 1 about 5 cups large head of 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
  • 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 can (14.5 oz each) Hunt's® Diced Tomatoes, drained
  • 2 cups vegetable broth
  • 1 can (13.5 oz each) coconut milk
  • 1/2 cup diced carrot
  • 1 cup frozen green peas
  • Cilantro, chopped, optional
  • Plain Greek Yogurt, optional
  • Naan Bread, optional
DIRECTIONS

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.