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Title

Name: Coconut Red-Lentil Curry
Prep time: 30 min
Cook time: 60 min
Total time: 60 min
Ingredients: 2 tablespoons Pure Wesson® Canola Oil, divided; Naan Bread, optional; 1 cup chopped onion; 1 teaspoon minced garlic; 1 tablespoon grated fresh ginger; 1 teaspoon ground cumin; 1 teaspoon ground turmeric; 1/2 teaspoon ground coriander; 1 teaspoon salt; 2 (2 1/2-inch) Serrano peppers, finely chopped with seeds; 1-1/2 cups dry red lentils, sorted, rinsed; 1 can (14.5 oz each) Hunt's® Diced Tomatoes, drained; 2 cups vegetable broth; 1 can (13.5 oz each) coconut milk; 1/2 cup diced carrot; 1 cup frozen green peas; Cilantro, chopped, optional; Plain Greek Yogurt, optional; 1 large head of cauliflower, cut into small florets (about 5 cups)

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Coconut Red-Lentil Curry

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