So that you might be making ready Lentil & vegetable coconut curry recipes for your loved ones however this tips may be useful.
Never cook this stuff in an Air Fryer
In the last few years, Air Fryers have become highly regarded in addition to a vital kitchen equipment. Essentially an amped-up countertop convection oven, it's quite steadily recommended by cooking specialists to prepare frozen food, bake cookies, and even fry bacon, hen and other meats. Air frying is healthier than frying in oil. It cuts calories by 70% to 80% and has a lot less fats. This cooking method may additionally minimize down on a few of the different harmful results of oil frying.
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We hope you got insight from reading it, now let’s go back to lentil & vegetable coconut curry recipe. To cook lentil & vegetable coconut curry you only need 26 ingredients and 2 steps. Here is how you cook it.
The ingredients needed to make Lentil & vegetable coconut curry:
- Provide 500 g butternut squash cubes
- Use 1 cup red lentils
- Provide 1 red pepper
- Get 1 large onion
- Take Half bag washed spinach leaves
- Get Thumb size piece of ginger
- Get 2 large cloves garlic
- Get 2 chillis
- Prepare 1 tbspn crunchy peanut butter
- Use 3 cups water
- Get 3/4 tin coconut milk
- Get 1 vegetable stock cube
- Take Salt and pepper
- Prepare 1 teaspoon ground lemongrass
- Take Fresh coriander
- Use 1 teaspoon turmeric
- Prepare 1 teaspoon cumin
- Use 1 teaspoon ground coriander
- Provide 1 lime juice
- Get Olive oil
- Provide Garnish
- Take Spring onions
- Use Sesame seeds
- Take Poppy seeds
- Use Chilli
- You need Fresh coriander
Instructions 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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