Hey everyone, hope you are having an incredible day today. Today, we’re going to make a special dish, squash and spinach coconut curry - vegan. One of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Squash and spinach coconut curry - vegan is one of the most popular of recent trending meals in the world. It is easy, it is fast, it tastes delicious. It is enjoyed by millions every day. Squash and spinach coconut curry - vegan is something that I have loved my entire life. They’re 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 begin with this particular recipe, we must prepare a few components. You can cook squash and spinach coconut curry - vegan using 17 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Squash and spinach coconut curry - vegan:
- Make ready 1 tablespoon coconut oil
- Get 1 teaspoon fennel seeds
- Make ready 1 teaspoon cumin seeds
- Make ready 1/2 teaspoon ground cardamom
- Prepare 1/2 teaspoon ground star anise
- Prepare 1/2 teaspoon ground cinnamon
- Make ready Generous pinch of chilli flakes
- Make ready 1 stick lemongrass, bruised
- Prepare 2 cloves garlic, peeled and crushed
- Take 2 cm pieces ginger, peeled and grated
- Make ready 1 small onion, peeled and finely chopped
- Take 1/2 can coconut milk - light
- Make ready 200 ml vegetarian or vegan stock
- Make ready 1 1/2 cup squash, peeled and chopped into 2 cm chunks
- Prepare Couple of handfuls of spinach
- Take Some coriander leaves to garnish
- Get 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.
Instructions 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 is going to wrap this up with this exceptional food squash and spinach coconut curry - vegan recipe. Thanks so much for your time. I am sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
