Coconut Red Lentil Curry

• 2 tablespoons Pure Wesson(R) 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
• 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 and rinsed
• 1 (14.5 ounce) can Hunt's(R) Diced Tomatoes, drained
• 2 cups vegetable broth
• 1 (13.5 ounce) can coconut milk
• 1/2 cup diced carrot
• 1 cup frozen green peas

1. 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.
2. Reduce heat to medium and add remaining oil. Saute 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.
3. 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.

wessonuae, head cauliflower, onion, garlic, ginger, ground cumin, ground turmeric, ground coriander, salt, serrano peppers, red lentils, tomatoes, vegetable broth, coconut milk, carrot, frozen green peas

Taken from www.allrecipes.com/recipe/256040/coconut-red-lentil-curry/ (may not work)