April 24, 2024
Coconut Red-Lentil Curry
Bold and flavorful red-lentil curry with roasted cauliflower and creamy coconut milk
Minutes Prep time: 30
Minutes Total time: 60
Servings: 8
Difficulty: Intermediate
Ingredients
Ingredients
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PAM® Original No-Stick Cooking Spray
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2 bags (10 oz each) Birds Eye® Steamfresh Cauliflower Florets
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3 tablespoons olive oil, divided
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2 teaspoons garlic, minced, divided
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1 teaspoon curry powder
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1/4 teaspoon kosher salt
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1/8 teaspoon ground black pepper
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1 cup chopped onion
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1 tablespoon grated fresh ginger
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1 teaspoon ground cumin
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1 teaspoon garam masala
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1 teaspoon salt
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1 teaspoon ground turmeric
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1/2 teaspoon chili powder
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1/2 teaspoon ground coriander
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2 (2 1/2-inch) Serrano peppers, finely chopped with seeds
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1-1/2 cups dry red lentils, sorted, rinsed
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1 can (14.5 oz each) Hunt's® Diced Tomatoes, drained
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2 cups vegetable broth
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1 can (13.5 oz each) coconut milk
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1/2 cup diced carrot
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1 cup Birds Eye® Sweet Garden Peas
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Cilantro, chopped, optional
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Naan Bread, optional
Coconut Red-Lentil Curry
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 84 mg | 8% |
| Carbohydrate | 33 g | 11% |
| Cholesterol | 0 | |
| Total Fat | 15 g | 23% |
| Iron | 5 mg | 27% |
| Calories | 301 kcal | 15% |
| Sodium | 703 mg | 28% |
| Protein | 12 g | 25% |
| Saturated Fat | 10 g | 48% |
| Sugars | 6 g | 1% |
| Vitamin C | 43 mg | 72% |
Directions
Directions
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Step one
Preheat oven to 450°F and spray a large baking sheet with cooking spray. Pour cauliflower into large bowl. Pour in oil, 1 teaspoon garlic, curry powder, 1/4 teaspoon kosher salt and pepper and toss to coat evenly. Arrange cauliflower in single layer on baking sheet. Roast 20 minutes.
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Step two
While cauliflower is roasting, heat remaining 1 tablespoon oil over medium heat in a deep 12-inch skillet. Sauté onion 2 minutes until soft. Add remaining 1 teaspoon garlic and ginger and cook until fragrant, about 1 minute
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Step three
Add cumin, garam masala, salt, turmeric, chili powder, coriander, and serrano peppers; stir well and cook until spices are fragrant, about 1 minute. Stir in lentils, drained tomatoes and broth. Cover and reduce heat to medium-low, simmer 10 minutes.
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Step four
Stir in coconut milk and carrots. Simmer 5 minutes. Add peas and roasted cauliflower and continue to simmer 5 minutes.
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Step five
If desired, top coconut red-lentil curry with chopped cilantro and serve with warm naan bread.
Preparation images
Coconut Red-Lentil Curry
Nutrition information
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