This is how Lentil & vegetable coconut curry can help you in weight reduction
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Lentil & vegetable coconut curry
Lentil & vegetable coconut curry

Before you jump to Lentil & vegetable coconut curry recipe, you may want to read this short interesting healthy tips about Help Your Heart with The Right Foods.

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There are many foods that you can consume that will be great for your body. The truth is that each of the foods that we’ve mentioned here can help your body in many ways. The foods mentioned are particularly good for the heart, though. Begin incorporating these foods in your diet daily. Your heart will benefit greatly!

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 prepare Lentil & vegetable coconut curry:
  1. Prepare 500 g butternut squash cubes
  2. Take 1 cup red lentils
  3. You need 1 red pepper
  4. Provide 1 large onion
  5. You need Half bag washed spinach leaves
  6. Get Thumb size piece of ginger
  7. You need 2 large cloves garlic
  8. Use 2 chillis
  9. You need 1 tbspn crunchy peanut butter
  10. Use 3 cups water
  11. Use 3/4 tin coconut milk
  12. Get 1 vegetable stock cube
  13. Provide Salt and pepper
  14. Get 1 teaspoon ground lemongrass
  15. Take Fresh coriander
  16. You need 1 teaspoon turmeric
  17. You need 1 teaspoon cumin
  18. Take 1 teaspoon ground coriander
  19. Provide 1 lime juice
  20. Use Olive oil
  21. Take Garnish
  22. Get Spring onions
  23. Provide Sesame seeds
  24. Provide Poppy seeds
  25. Prepare Chilli
  26. Get Fresh coriander
Steps to make Lentil & vegetable coconut curry:
  1. 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.
  2. 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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