Ingredients Jump to Instructions ↓

  1. 1 cup brown lentils, picked over and rinsed

  2. 1 can (14 oz) vegetable broth

  3. 1 cup canned lite coconut milk (not cream of coconut), stirred well before measuring

  4. 11/2 Tbsp red curry paste or 2 tsp red curry powder (see Note)

  5. 3 cups fresh cauliflower florets

  6. 1 large sweet potato, peeled, cut in 3/4-in. chunks

  7. 1 red pepper, coarsely chopped

  8. 1/4 cup basil, finely shredded

  9. 1/4 cup cilantro leaves, finely chopped

Instructions Jump to Ingredients ↑

  1. Mix lentils, broth, coconut milk and curry in a large saucepan. Simmer, covered, 15 to 20 minutes until lentils are almost tender.

  2. Place cauliflower, sweet potato and red pepper on lentils. Return to a simmer, cover and cook 10 to 12 minutes until vegetables and lentils are tender. Sprinkle servings with the basil and cilantro. Note: Look for red curry paste in the Asian foods section and red curry powder in the spices section of your supermarket.


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