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We hope you got insight from reading it, now let’s go back to lentil & vegetable coconut curry recipe. You can cook lentil & vegetable coconut curry using 26 ingredients and 2 steps. Here is how you cook it.
The ingredients needed to make Lentil & vegetable coconut curry:
- Take 500 g butternut squash cubes
- Take 1 cup red lentils
- You need 1 red pepper
- Take 1 large onion
- Take Half bag washed spinach leaves
- Get Thumb size piece of ginger
- Get 2 large cloves garlic
- Get 2 chillis
- Get 1 tbspn crunchy peanut butter
- Take 3 cups water
- Provide 3/4 tin coconut milk
- Prepare 1 vegetable stock cube
- Get Salt and pepper
- Prepare 1 teaspoon ground lemongrass
- Provide Fresh coriander
- Prepare 1 teaspoon turmeric
- You need 1 teaspoon cumin
- Get 1 teaspoon ground coriander
- Get 1 lime juice
- Get Olive oil
- Provide Garnish
- Use Spring onions
- Take Sesame seeds
- Provide Poppy seeds
- Prepare Chilli
- Get 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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