Recipe of Any-night-of-the-week Squash and spinach coconut curry - vegan

Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, squash and spinach coconut curry - vegan. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.

This vegan butternut squash curry is the perfect weeknight dinner for the winter. Add the coconut oil, and then add the onions. The spinach should start wilting in about a minute. Creamy, sweet Butternut Squash Curry served over piles of steaming rice.

Squash and spinach coconut curry - vegan is one of the most well liked of current trending foods on earth. It is simple, it is quick, it tastes yummy. It is enjoyed by millions daily. Squash and spinach coconut curry - vegan is something which I have loved my whole life. They’re nice and they look fantastic.

To begin with this particular recipe, we must prepare a few ingredients. You can have squash and spinach coconut curry - vegan using 17 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Squash and spinach coconut curry - vegan:

1. Make ready 1 tablespoon coconut oil
2. Make ready 1 teaspoon fennel seeds
3. Make ready 1 teaspoon cumin seeds
4. Make ready 1/2 teaspoon ground cardamom
5. Prepare 1/2 teaspoon ground star anise
6. Take 1/2 teaspoon ground cinnamon
7. Make ready Generous pinch of chilli flakes
8. Get 1 stick lemongrass, bruised
9. Get 2 cloves garlic, peeled and crushed
10. Prepare 2 cm pieces ginger, peeled and grated
11. Make ready 1 small onion, peeled and finely chopped
12. Get 1/2 can coconut milk - light
13. Prepare 200 ml vegetarian or vegan stock
14. Take 1 1/2 cup squash, peeled and chopped into 2 cm chunks
15. Get Couple of handfuls of spinach
16. Make ready Some coriander leaves to garnish
17. Prepare Seasoning

It's great to serve over a bed of spinach or with rice. Butternut squash curry that's creamy and fragrant with spinach, chickpeas, coconut milk and red curry paste. Secret ingredient in the recipe makes Vegan and Gluten Free. Butternut squash curry is what I'm currently craving.

Steps to make Squash and spinach coconut curry - vegan:

1. Preheat the oil in a pan.
2. Add the cumin and fennel. Cook for 2-3 mins. Add the other spices and cook for about 1 minute.
3. Add the garlic, ginger and onion. And the grated creamed coconut if using. Sauté for 5-10 mins.
4. Add the squash. Sauté for about 1 minute. Add the stock and coconut milk. Season. Bring to boil, cover and simmer for 25 mins.
5. Stir the spinach through so the leaves start to wilt.
6. Garnish with some coriander leaves. Serve with brown rice and enjoy 😋

Secret ingredient in the recipe makes Vegan and Gluten Free. Butternut squash curry is what I'm currently craving. Cook up this vibrant vegan curry that makes the most of autumnal squash. It's ideal for a meat-free Monday dinner when served with flatbreads. Chop some squash and mix it through any leftover curry.

So that’s going to wrap it up with this exceptional food squash and spinach coconut curry - vegan recipe. Thank you very much for reading. I’m confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!