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Best Advice to Serving Extraordinary Lentil & vegetable coconut curry

Wishing to dine Lentil & vegetable coconut curry a best restaurant's, but for some reasons are not able to go to restaurants. This recipe is going to help you with helpful ways on producing a Lentil & vegetable coconut curry like a famous chef made.

Lentil & vegetable coconut curry

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 that.

To cook an extraordinary Lentil & vegetable coconut curry, here are the materials needed:

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

After preparing the materials, now you are good to prepare your 5-star Lentil & vegetable coconut curry by following the procedures on this section:

  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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Recipe : Lentil & vegetable coconut curry

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