Coconut Red Lentil Curry Recipe

Name: Coconut Red Lentil Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons Pure Wesson(R) 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; 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 and rinsed; 1 (14.5 ounce) can Hunt's(R) Diced Tomatoes, drained; 2 cups vegetable broth; 1 (13.5 ounce) can coconut milk; 1/2 cup diced carrot; 1 cup frozen green peas

Servings: persons

2 tablespoons Pure Wesson(R) 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
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 and rinsed
1 (14.5 ounce) can Hunt's(R) Diced Tomatoes, drained
2 cups vegetable broth
1 (13.5 ounce) can coconut milk
1/2 cup diced carrot
1 cup frozen green peas

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.
2
Reduce heat to medium and add remaining oil. Saute 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.
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.

297

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 tablespoons Pure Wesson(R) Canola Oil, divided, 1 large head cauliflower, cut into small florets, 1 cup chopped onion, 1 teaspoon minced garlic, and more.

Yes, Coconut Red Lentil Curry falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Coconut Red Lentil Curry

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