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Lentil & vegetable coconut curry
Lentil & vegetable coconut curry

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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 achieve it.

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