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My review
Coconut Red Lentil Curry
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 425 calsOriginal recipe yields 6 servings
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Directions
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- 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.
Nutrition Facts
Per Serving: 425 calories; 19.9 g fat; 48.5 g carbohydrates; 19.3 g protein; 0 mg cholesterol; 850 mg sodium. Full nutrition
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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...
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...
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...
5/11/2018
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.
5/9/2018
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...
4/27/2018
This is good. I added curry 3/4 way through. You could also add spinach at the end with peas or instead of peas. You need a really deep pan for this - it makes a lot!
4/16/2018
Absolutely delicious! Didn’t use all the serranos it called for because I cant take much heat. Really nice flavorful healthy dish.