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Lentil & vegetable coconut curry
Lentil & vegetable coconut curry

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We hope you got benefit 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 cook it.

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