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Lentil Curry With Roasted Butternut Squash
Recipe:
Ingredients:
1 large butternut squash, peeled, deseeded, and cubed
1 TBSP olive oil
1 red onion, finely diced
4 garlic cloves, minced
2 TBSP fresh ginger, minced
2 tsp cumin seed
1 tsp ground cumin
1 TBSP curry powder
1 tsp turmeric
1 tsp paprika
1/2 tsp cayenne optional, for extra spice
1/2 tsp salt and pepper
1 TBSP tomato paste
1 1/2 C red lentils
14 oz can diced tomatoes
28 oz water
3 kaffir lime leaves
14 oz full fat coconut milk
1 TBSP chili garlic sauce
1 carrot, shredded
1/2 C cilantro, chopped
To Serve 🥬
massaged lacinto kale
pumpkin seeds
cucumber, sliced
fresh cilantro
basmati rice
naan bread
Instructions:
1️⃣ Preheat oven to 400 and line a baking sheet with foil.
2️⃣ Spread cubed squash on baking sheet. Drizzle with oil and season with salt and pepper. Coat evenly. Place in oven and roast for 30-40 minutes until golden.
3️⃣ Warm a large dutch oven or pot over medium low heat. Melt vegan butter or oil.
4️⃣ Add in onion and sauté until fragrant. Add in garlic, ginger and seasonings. Sauté for 1-2 more minutes. Stir in tomato paste and lentils to combine.
5️⃣ Pour in tomatoes and water and add in lime leaves. Bring to a boil. Reduce heat and simmer for 20 minutes, stirring occasionally.
6️⃣ Once your lentils have thickened, add in coconut milk, chili garlic sauce, shredded carrot and cilantro. Gently simmer for 5 more minutes. Season to taste. Remove lime leaves before serving.
7️⃣ Serve hot over massaged kale and/or rice topped with roasted squash, fresh cilantro, and pumpkin seeds.
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