Coconut Red Lentil Curry | Recipe Cart

Ingredients

• 2 tablespoons Pure Wesson® Canola Oil, divided
• 1 large head cauliflower, cut into small florets
• 1 cup chopped onion
• 1 teaspoon minced garlic
• 1 tablespoon grated fresh ginger
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• ½ teaspoon ground coriander
• 1 teaspoon salt
• 2 (2 1/2-inch) serrano peppers, finely chopped with seeds
• 1 ½ cups dry red lentils, sorted and rinsed
• 1 (14.5 ounce) can Hunt's® Diced Tomatoes, drained
• 2 cups vegetable broth
• 1 (13.5 ounce) can coconut milk
• ½ cup diced carrot
• 1 cup frozen green peas