Coconut Red Lentil Curry Recipe

In a deep 12-inch skillet heat 1 tablespoon oil over medium-high heat. Add cauliflower and cook 3 minutes stirring occasionally until lightly browned; set aside.

Reduce heat to medium and add remaining oil. Sauté onion 2 minutes until soft. Add garlic and ginger and cook stirring 1 minute. Add cumin turmeric coriander salt and serrano peppers; stir well and cook 1 minute or until spices are fragrant. Add lentils stir well to coat. Stir in diced tomatoes and broth; bring to a boil. Cover and reduce heat to medium-low simmer 12 minutes.

Stir in coconut milk carrots and cauliflower. Simmer 10 minutes. Add peas and continue to simmer 5 minutes. If desired top with chopped cilantro and serve with yogurt and warm naan bread.