So you is likely to be preparing Coconut, lentil and spinach curry (Vegan) recipes for your family however this ideas may be useful.
By no means prepare dinner these things in an Air Fryer
In the previous few years, Air Fryers have become very fashionable in addition to a necessary kitchen equipment. Essentially an amped-up countertop convection oven, it's quite frequently recommended by cooking consultants to organize frozen meals, bake cookies, and even fry bacon, hen and different meats. Air frying is healthier than frying in oil. It cuts calories by 70% to 80% and has so much much less fat. This cooking method may additionally lower down on a number of the different dangerous effects of oil frying.
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We hope you got benefit from reading it, now let’s go back to coconut, lentil and spinach curry (vegan) recipe. To make coconut, lentil and spinach curry (vegan) you need 16 ingredients and 6 steps. Here is how you do that.
The ingredients needed to cook Coconut, lentil and spinach curry (Vegan):
- Use Coconut oil for frying (or olive oil, but recommend coconut oil)
- You need Large red onion, diced
- Provide 2 garlic cloves, diced
- Take 1 teaspoon Crushed garlic (not fresh)
- Prepare 2 cm ginger, peeled and diced
- You need 1 red chilli, seeded and diced
- Use 1 green chilli, seeded and diced
- Prepare 1 tablespoon ground cumin
- Take 1 tablespoon ground cumin
- Get 1 tablespoon crushed coriander seeds
- Get 1 teaspoon salt
- Take 2 tomatoes, diced
- Get 1 tin coconut milk
- Use 1 tin red lentils
- Provide to taste coriander leafs, chopped, added
- Take 1 big bag of baby spinach
Instructions to make Coconut, lentil and spinach curry (Vegan):
- Heat the coconut oil, fry the onions until soft and little gold (5 - 8mins)
- Add garlic, ginger, chilli, cumin, garam masala and crushed coriander. Cook until very fragrant (2-4mins)
- add the tomatoes, scraping up any brown bits that form on the pan. cook stirring occatinally until the liquid has reduced and the tomato chunks have softened (5-8mins)
- Add coconut milk and mix well (can add half a cup of water if it's too dry for your taste) Bring to boil over high heat.
- bring down temp, Add lentils and cook until tender (25-35mins)stirring occasionally to prevent the lentils from sticking to the pan. Add coriander leafs to taste.
- Add baby spinach and fold into the curry. Cook until wilted (+-3mins)
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