Recipe of Quick Lentil & vegetable coconut curry - Logo collection for you

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Before you jump to Lentil & vegetable coconut curry recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Daily Life.

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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 make Lentil & vegetable coconut curry:

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