Red Lentil & Vegetable Curry
Rated 4 stars by 3 users
1 tablespoon Coconut Oil
1 yellow onion, diced
1 red bell pepper, diced
2 cups vegetable broth
1 cup red lentils
1 (14.5 ounce) can tomato sauce
1 bag Curry Skillet Meal Seasoning
1/2 head cauliflower, cut into florets
1 (13.5 ounce) can coconut milk
3 tablespoons almond butter
1 cup peas
1/4 cup cilantro
Heat Coconut Oil in a 12-inch nonstick skillet over medium heat. Add onion and bell pepper, saute for 5 minutes.
Stir in the lentils, vegetable broth, tomato sauce, Curry Skillet Meal Seasoning, and cauliflower. Bring to a simmer, cover, and cook for 20-25 minutes or until lentils are tender. Stir occasionally.
Stir in coconut milk and almond butter. Continue simmering for about 5 minutes more or until sauce is thickened. Stir often.
Stir in peas until heated through.
Garnish with cilantro. Serve with naan/flatbread if desired.
Calories 400, Fat 22 grams, Saturated Fat 15 grams, Carbs 42 grams, Fiber 10 grams, Sugar 9 grams, Protein 15 grams, Cholesterol 0 milligrams, Sodium 310 milligrams
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