Hey everyone, it is Jim, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, lentil & vegetable coconut curry. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
The lentil (Lens culinaris or Lens esculenta) is an edible legume. It is an annual plant known for its lens-shaped seeds. Each lentil type has its own unique composition of antioxidants and phytochemicals.
Lentil & vegetable coconut curry is one of the most favored of recent trending meals in the world. It is simple, it’s fast, it tastes delicious. It’s enjoyed by millions every day. Lentil & vegetable coconut curry is something that I have loved my entire life. They’re fine and they look fantastic.
To get started with this recipe, we must prepare a few components. You can cook lentil & vegetable coconut curry using 26 ingredients and 2 steps. Here is how you can achieve that.
The ingredients needed to make Lentil & vegetable coconut curry:
- Take 500 g butternut squash cubes
- Prepare 1 cup red lentils
- Take 1 red pepper
- Take 1 large onion
- Take Half bag washed spinach leaves
- Make ready Thumb size piece of ginger
- Get 2 large cloves garlic
- Make ready 2 chillis
- Prepare 1 tbspn crunchy peanut butter
- Take 3 cups water
- Get 3/4 tin coconut milk
- Prepare 1 vegetable stock cube
- Get Salt and pepper
- Take 1 teaspoon ground lemongrass
- Take Fresh coriander
- Prepare 1 teaspoon turmeric
- Get 1 teaspoon cumin
- Get 1 teaspoon ground coriander
- Get 1 lime juice
- Get Olive oil
- Get Garnish
- Make ready Spring onions
- Make ready Sesame seeds
- Make ready Poppy seeds
- Make ready Chilli
- Get Fresh coriander
Lentils are legumes—cousins to beans, chickpeas, soybeans and peanuts. The name "lentil" actually comes from the Latin word for "lens," which makes sense since the dried bean looks like a little lens. Like many other beans, they've been used in cooking for centuries and are thought to have. A delicious lentil soup couldn't be easier with an Instant Pot: Just add ingredients, press start, and wait!
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.
A rich and hearty Italian meat sauce of slow simmered tomatoes, aromatic onions, garlic, celery, garlic, oregano, beef, and lentils - served atop al dente pasta noodles with fresh basil and grated parmesan cheese. Lentils are grouped with beans and peas as part of the legume family because, like all legumes, they grow in pods. Lentils are high in protein and fiber and low in fat, which makes them a healthy substitute for meat. This lentil recipe yields perfectly cooked lentils, every time. Lentils are one of my favorite plant-based sources of protein, right up there with their legume cousins, black beans and chickpeas.
So that’s going to wrap this up with this special food lentil & vegetable coconut curry recipe. Thanks so much for your time. I’m confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
