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Before you jump to Lentil & vegetable coconut curry recipe, you may want to read this short interesting healthy tips about Coconut Oil Is Actually A Wonderful Product And Can In Addition Be Advantageous For Your Health.
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We hope you got insight from reading it, now let’s go back to lentil & vegetable coconut curry recipe. You can have lentil & vegetable coconut curry using 26 ingredients and 2 steps. Here is how you cook that.
The ingredients needed to make Lentil & vegetable coconut curry:
- Get 500 g butternut squash cubes
- Take 1 cup red lentils
- Provide 1 red pepper
- Take 1 large onion
- Get Half bag washed spinach leaves
- Use Thumb size piece of ginger
- Provide 2 large cloves garlic
- Get 2 chillis
- Get 1 tbspn crunchy peanut butter
- Take 3 cups water
- You need 3/4 tin coconut milk
- You need 1 vegetable stock cube
- Use Salt and pepper
- Take 1 teaspoon ground lemongrass
- Use Fresh coriander
- Get 1 teaspoon turmeric
- Use 1 teaspoon cumin
- Provide 1 teaspoon ground coriander
- Provide 1 lime juice
- You need Olive oil
- Use Garnish
- Take Spring onions
- Provide Sesame seeds
- Get Poppy seeds
- Get Chilli
- Take Fresh coriander
Steps to make Lentil & vegetable coconut curry:
- Fry diced onion in olive oil and then add ginger, garlic and chilli. Then add the spices & lemongrass before adding the butternut squash and red pepper chunks. Add crunchy peanut butter and mix into veg, then add red lentils and stir well. Then add stock cube and water and bring to boil. Then turn down to a simmer and add coconut milk. Season well with lime juice and salt (I used at least 1 tbspn to taste) and a smaller amount of pepper.
- Now simmer with the lid on for about 60/90 mins. Add more water throughout if needed and keep storing so it doesn’t stick. Spinach leaves can be thrown in towards the end of cooking. To garnish I use spring onions, fresh coriander, chilli, poppy seeds and sesame seeds.
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