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CREAMY COCONUT LENTIL CURRY

INGREDIENTS
  • 2 táblespoons coconut oil
  • 1 táblespoon eách: cumin seeds ánd coriánder seeds
  • 1 heád of gárlic, chopped (10–12 cloves)
  • 1 28-ounce cán of crushed tomátoes
  • 2 táblespoons ginger, chopped
  • 1 táblespoon turmeric
  • 2 teáspoons seá sált
  • 1 cup dried brown lentils
  • 1–2 teáspoons cáyenne powder, optionál
  • 1 15-ounce cán coconut milk
  • á few hándfuls of cherry tomátoes
  • 1 cup chopped cilántro
INSTRUCTIONS
  1. Heát the coconut oil in á lárge pot or skillet over medium-high heát. ádd the cumin ánd coriánder seeds ánd toást until they stárt to brown, ábout 45 seconds. ádd the gárlic to the pot ánd let it brown, ábout 2 minutes.
  2. ádd the cán of crushed tomátoes, ginger, turmeric, ánd seá sált to the pot ánd cook, stirring the pot á few times, for 5 minutes. ádd the lentils ánd, if using, the cáyenne powder, ánd 3 cups of wáter to the pot ánd bring it to á boil. Reduce the heát to low, cover the pot, ánd let it simmer for 35-40 minutes, or until the lentils áre soft. Stir the pot á few times to prevent the lentils from sticking to the bottom. If the curry stárts to look dry, ádd án extrá 1/2 – 1 cup of wáter.
  3. Once the lentils áre soft, ádd the coconut milk ánd cherry tomátoes ánd bring the pot báck to á simmer. Remove the pot from the heát ánd stir in the cilántro.

And then, visit for full instruction : 
https://www.theendlessmeal.com/creamy-coconut-lentil-curry/

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