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Coconut Red Lentil Curry

Rated as 4.38 out of 5 Stars
27k

"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."
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Ingredients

1 h 9 m servings 425
Original recipe yields 6 servings

Directions

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  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. 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.
  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.

Nutrition Facts


Per Serving: 425 calories; 19.9 48.5 19.3 0 850 Full nutrition

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Reviews

Read all reviews 20
  1. 24 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

My family really enjoyed this dish. It had great flavor and I served it with brown rice. I had never made a curry with tomatoes and cauliflower in it before, but the Hunt's Diced Tomatoes and th...

Most helpful critical review

The taste is okay. The lentils could stand to cook a little more. Interestingly enough, the dish was quite flavorful prior to adding the coconut milk. The milk overpowered the the seasoning. If ...

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My family really enjoyed this dish. It had great flavor and I served it with brown rice. I had never made a curry with tomatoes and cauliflower in it before, but the Hunt's Diced Tomatoes and th...

Yum, family liked! Loved having leftovers in the fridge for several days. Used little red lentils, didn't add salt during cooking so they didn't get mushy hooray. Flavor is awesome rich & creamy...

This was a favorite! I used 2/3 of the can of coconut milk and didn't drain the tomatoes because I saw that too late but otherwise followed the recipe. For our eating preferences this made 8 se...

The taste is okay. The lentils could stand to cook a little more. Interestingly enough, the dish was quite flavorful prior to adding the coconut milk. The milk overpowered the the seasoning. If ...

A great vegetarian entree, will definitely make again!

I couldn't find serrano peppers at the grocery store, so I had to substitute jalapeno peppers instead. I did everything else according to the recipe, except i left out the carrots. This dish was...

I didn't add the peppers or peas. I did everything else and it was wonderful. I will make again, I only gave it three stars because I made changes.

This was yummy and great with naan. I used ground ginger, and split red lentils which cooked down and made the sauce, well - saucier! Will make again.

I cooked longer than recipe and lentils and carrots were still al dente. I would def increase cooking time. I omitted the pepper and my kids LOVED this!! I had a 28oz can of tomatoes and added t...