30mMild Coconut Red Lentil Curry
A gentle family curry with creamy coconut, soft red lentils, cauliflower, peas, and fluffy jasmine rice. Mild curry powder keeps the flavor warm and kid-friendly with no spicy heat.
- Energy
- 460 calories per serving
- Protein
- 18.1 g per serving
- Carbs
- 82.1 g per serving
- Fat
- 6.7 g per serving
- Sodium
- 662 mg per serving
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Cook this recipe
- yellow onion-5.29 cups
- cauliflower florets-3 cups
- low-sodium vegetable broth-1.75 cups
- water-1.5 cups
- jasmine rice-1 cup
- red lentils-1 cup
- full-fat canned coconut milk-1 can
- frozen peas-1 cup
- olive oil-1 tbsp
- mild curry powder-2 tsp
- fine salt-1 tsp
Rinse the jasmine rice in a fine-mesh strainer until the water runs mostly clear.
In the small pot, combine the rice, water, and 1/4 teaspoon salt. Bring to a boil, cover, reduce heat to low, and cook for 15 minutes. Remove from heat and let stand covered for 5 minutes.
Use dry oven mitts when handling the hot pot and lid.
While the rice cooks, heat olive oil in the medium saucepan over medium heat. Add the onion and cook for 3 minutes, stirring often.
Stir in the mild curry powder and cook for 30 seconds.
Add the red lentils, coconut milk, vegetable broth, cauliflower florets, and remaining 3/4 teaspoon salt. Stir well and bring to a gentle simmer.
Keep the curry at a gentle simmer to reduce splattering.
Cover partially and cook for 14 to 16 minutes, stirring every few minutes, until the lentils are soft and the cauliflower is tender.
Use caution when lifting the hot lid because steam can burn.
Stir in the frozen peas and cook for 2 to 3 minutes, until heated through.
Fluff the rice with a fork and serve the curry over the rice.
Let the curry cool briefly before serving to children.
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