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 the fresh cauliflower really made the dish amazing. My husband is already talking about making it again. I didn't make any changes to the recipe. I do however recommend letting the lentils simmer longer at least another ten minutes before adding the coconut milk, carrots, and cauliflower. Because I followed the recipe exactly our lentils were on the crunchy side after cooking for the suggested time. We continued to cook it until the lentils had softened unfortunately the veggies were a little softer then we would have wanted. Even with slightly soft veggies it was still very tasty. It definitely had a small kick of heat, I might leave out the serrano seeds next time I make it. I highly recommend this recipe.
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 servings not 6. Loved the spicy flavors so much that I ate it with just a piece of pita on the side. Everyone else had it over rice but not necessary at all. The cauliflower came out perfectly cooked as did the lentils. Turns out red lentils are different and we love them.
This was delicious.... I did make a few modifications as I usually do. I didn t brown the cauliflower in advance as I didn t want it to be too soft - it was cooked perfectly. I added the juice from the tomatoes as I didn t see that till after the fact as a few others mentioned... but think the added juice helped in cooking the lentils fully. Used Jalapeños as I couldn't find the Serrano peppers. Also used only 3/4 of the coconut milk. This was a great dish and will make it again for sure!
A great vegetarian entree will definitely make again!
Yum family liked! Loved having leftovers in the fridge for several days. Did not add salt during cooking so lentils didn't get mushy hooray. Flavor is awesome rich & creamy with the coconut milk. No carrots or peas. Used pearled cauliflower. Will make again. Made again; added dash of cloves used green lentils (more sturdy) steamed cut up asparagus.
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 I make it again I will skip the coconut milk altogether (& the score would go up to 3 or 4).
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 chicken because my hubby thinks it’s a snack if no meat is involved.
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.
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 far too bland without the serrano peppers so next time I will shop around till I find them. I will also add a tablespoon of curry to give it more flavour.
