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.
