Coconut Red-Lentil Curry

• 份量: 8 servings
• 准备时间: 30 minutes
• 总时间: 1 hour

配料

PAM® Original No-Stick Cooking Spray

2 bags (10 oz each) Birds Eye® Steamfresh Cauliflower Florets

3 tablespoons olive oil, divided

2 teaspoons garlic, minced, divided

1 teaspoon curry powder

1/4 teaspoon kosher salt

1/8 teaspoon ground black pepper

1 cup chopped onion

1 tablespoon grated fresh ginger

1 teaspoon ground cumin

1 teaspoon garam masala

1 teaspoon salt

1 teaspoon ground turmeric

1/2 teaspoon chili powder

1/2 teaspoon ground coriander

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 Birds Eye® Sweet Garden Peas

Cilantro, chopped, optional

Naan Bread, optional

步骤

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.

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

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.

Stir in coconut milk and carrots. Simmer 5 minutes. Add peas and roasted cauliflower and continue to simmer 5 minutes.

If desired, top coconut red-lentil curry with chopped cilantro and serve with warm naan bread.