Hello everybody, it’s John, welcome to my recipe site. Today, we’re going to make a distinctive dish, squash and spinach coconut curry - vegan. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Squash and spinach coconut curry - vegan is one of the most well liked of recent trending meals on earth. It is simple, it is fast, it tastes delicious. It’s enjoyed by millions every day. Squash and spinach coconut curry - vegan is something which I’ve loved my whole life. They are nice and they look fantastic.
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.
To get started with this particular recipe, we have to prepare a few components. You can cook 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:
- Take 1 tablespoon coconut oil
- Take 1 teaspoon fennel seeds
- Make ready 1 teaspoon cumin seeds
- Take 1/2 teaspoon ground cardamom
- Take 1/2 teaspoon ground star anise
- Get 1/2 teaspoon ground cinnamon
- Get Generous pinch of chilli flakes
- Make ready 1 stick lemongrass, bruised
- Get 2 cloves garlic, peeled and crushed
- Take 2 cm pieces ginger, peeled and grated
- Prepare 1 small onion, peeled and finely chopped
- Get 1/2 can coconut milk - light
- Get 200 ml vegetarian or vegan stock
- Make ready 1 1/2 cup squash, peeled and chopped into 2 cm chunks
- Take Couple of handfuls of spinach
- Prepare Some coriander leaves to garnish
- Take Seasoning
Serve with coconut rice for an amazing vegan meal! This lentil spinach curry is a weeknight dinner that I've been enjoying recently. It's got a pretty short and easy ingredients list for a curry, and a lot of. Creamy, sweet Butternut Squash Curry served over piles of steaming rice.
Steps to make Squash and spinach coconut curry - vegan:
- Preheat the oil in a pan.
- Add the cumin and fennel. Cook for 2-3 mins. Add the other spices and cook for about 1 minute.
- Add the garlic, ginger and onion. And the grated creamed coconut if using. Sauté for 5-10 mins.
- Add the squash. Sauté for about 1 minute. Add the stock and coconut milk. Season. Bring to boil, cover and simmer for 25 mins.
- Stir the spinach through so the leaves start to wilt.
- Garnish with some coriander leaves. Serve with brown rice and enjoy 😋
And this Butternut Squash Curry delivers on all fronts. For this post, due to my curry addiction, I naturally chose this curry recipe from the book. This Sweet Potato, Chickpea and Spinach Coconut Curry was so delicious and comforting, just as a curry should be. I loved the addition of the spinach. An easy curry with yellow curry paste, chickpeas, vegetables, and coconut milk.
So that’s going to wrap it up for this special food squash and spinach coconut curry - vegan recipe. Thank you very much for reading. I am sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
