Coconut Red Lentil Curry - cooking recipe

Ingredients

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

Preparation

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. 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.
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.