Here is how Coconut, lentil and spinach curry (Vegan) might help you in weight reduction
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Before you jump to Coconut, lentil and spinach curry (Vegan) recipe, you may want to read this short interesting healthy tips about Many Of You May Not Understand This But Coconut Oil Can Have Great Health Advantages To It.
Coconut oil is going to be one of the things which can actually help individuals live a longer and healthier life and something you ought to begin using today. Another thing I want to mention about this product is that there are plenty of different benefits available from it. There’s another thing that is important to realize about this item and that’s the fact that it can benefit you when you use it both internally as well as externally for your body. Coconut oil is a lot more beneficial than other oils you are able to purchase and on this page we are going to be telling you why.
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We hope you got insight from reading it, now let’s go back to coconut, lentil and spinach curry (vegan) recipe. You can have coconut, lentil and spinach curry (vegan) using 16 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to prepare Coconut, lentil and spinach curry (Vegan):
- Take Coconut oil for frying (or olive oil, but recommend coconut oil)
- Take Large red onion, diced
- Prepare garlic cloves, diced
- Take Crushed garlic (not fresh)
- Use ginger, peeled and diced
- Prepare red chilli, seeded and diced
- Prepare green chilli, seeded and diced
- Provide ground cumin
- Prepare ground cumin
- Use crushed coriander seeds
- Prepare salt
- Prepare tomatoes, diced
- Get coconut milk
- You need red lentils
- Prepare coriander leafs, chopped, added
- You need big bag of baby spinach
Instructions to make Coconut, lentil and spinach curry (Vegan):
- Heat the coconut oil, fry the onions until soft and little gold (5 - 8mins)
- Add garlic, ginger, chilli, cumin, garam masala and crushed coriander. Cook until very fragrant (2-4mins)
- add the tomatoes, scraping up any brown bits that form on the pan. cook stirring occatinally until the liquid has reduced and the tomato chunks have softened (5-8mins)
- Add coconut milk and mix well (can add half a cup of water if it's too dry for your taste) Bring to boil over high heat.
- bring down temp, Add lentils and cook until tender (25-35mins)stirring occasionally to prevent the lentils from sticking to the pan. Add coriander leafs to taste.
- Add baby spinach and fold into the curry. Cook until wilted (+-3mins)
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