How to Cook Yummy Lentil & vegetable coconut curry

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Lentil & vegetable coconut curry

Before you jump to Lentil & vegetable coconut curry recipe, you may want to read this short interesting healthy tips about What Are The Benefits Of Consuming Superfoods?.

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Superfoods are certainly worth ingesting as they provide you with a lot of nutritional value and health boosting vitamins that you could be otherwise not devour through your standard diet.

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 need 26 ingredients and 2 steps. Here is how you do it.

The ingredients needed to prepare Lentil & vegetable coconut curry:

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