Coconut Red-Lentil Curry | Willie's Supervalu

Ingredients

• Naan Bread, optional
• 1 cup chopped onion
• 2 (2 1/2-inch) Serrano peppers, finely chopped with seeds
• 1 can (14.5 oz each) Hunt's® Diced Tomatoes, drained
• 2 tablespoons Pure Wesson® Canola Oil, divided
• 1-1/2 cups dry red lentils, sorted, rinsed
• Cilantro, chopped, optional
• 2 cups vegetable broth
• 1 large head of cauliflower, cut into small florets (about 5 cups)
• 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
• 1 can (13.5 oz each) coconut milk
• 1/2 cup diced carrot
• 1 cup frozen green peas
• Plain Greek Yogurt, optional