So you is likely to be preparing Coconut, lentil and spinach curry (Vegan) recipes for your loved ones but this suggestions may be useful.
Never cook this stuff in an Air Fryer
In the previous few years, Air Fryers have develop into very fashionable in addition to an essential kitchen appliance. Essentially an amped-up countertop convection oven, it's quite ceaselessly recommended by cooking specialists to organize frozen food, bake cookies, and even fry bacon, hen and different meats. Air frying is healthier than frying in oil. It cuts energy by 70% to 80% and has loads less fat. This cooking method might also cut down on a few of the different dangerous effects of oil frying.
Before you jump to Coconut, lentil and spinach curry (Vegan) recipe, you may want to read this short interesting healthy tips about Coconut Oil Is A Great Product And Can Also Be Beneficial For Your Health.
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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 cook coconut, lentil and spinach curry (vegan) using 16 ingredients and 6 steps. Here is how you do it.
The ingredients needed to make Coconut, lentil and spinach curry (Vegan):
- You need Coconut oil for frying (or olive oil, but recommend coconut oil)
- Get Large red onion, diced
- Prepare 2 garlic cloves, diced
- Prepare 1 teaspoon Crushed garlic (not fresh)
- Take 2 cm ginger, peeled and diced
- Use 1 red chilli, seeded and diced
- Provide 1 green chilli, seeded and diced
- You need 1 tablespoon ground cumin
- You need 1 tablespoon ground cumin
- Provide 1 tablespoon crushed coriander seeds
- Prepare 1 teaspoon salt
- Use 2 tomatoes, diced
- Prepare 1 tin coconut milk
- Get 1 tin red lentils
- Get to taste coriander leafs, chopped, added
- You need 1 big bag of baby spinach
Steps 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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