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My review
Coconut Red Lentil Curry
27k
Hunt's
"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 425Original recipe yields 6 servings
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- US
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Directions
{{model.addEditText}} Print- 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.
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Reviews
Read all reviews 2330 Ratings
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Most helpful positive review
12/15/2016
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
8/1/2017
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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12/15/2016
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...
3/25/2018
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...
4/29/2018
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...
8/1/2017
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 ...
2/2/2017
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...
4/23/2019
I didn't have the problem as some others, of the lentils being crunchy. In fact, since I listened to those reviews I cooked them longer and they were a little too mushy. Also, the carrots took m...
2/21/2019
I used more garlic onion and ginger, but we like it that way, it has a nice kick to it. Will make this dish again.
1/13/2019
Like, not love. I was expecting more like a thai red curry taste bc of the coconut but it’s more like an Indian curry. I roasted the cauliflower while I prepared everything else and also added...