Rating: 4.5 stars
48 Ratings
  • 5 star values: 30
  • 4 star values: 14
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0

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

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

425 calories; protein 19.3g; carbohydrates 48.5g; fat 19.9g; sodium 849.7mg. Full Nutrition
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