Hello everybody, it is Louise, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, squash and spinach coconut curry - vegan. It is one of my favorites. This time, I will make it a little bit tasty. 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. Add the baby spinach and stir the curry until the spinach starts to wilt. Creamy, sweet Butternut Squash Curry served over piles of steaming rice.
Squash and spinach coconut curry - vegan is one of the most popular of current trending meals on earth. It is simple, it is quick, it tastes yummy. It’s enjoyed by millions daily. They are fine and they look fantastic. Squash and spinach coconut curry - vegan is something that I’ve loved my whole life.
To get started with this recipe, we have to first 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:
- Prepare 1 tablespoon coconut oil
- Take 1 teaspoon fennel seeds
- Make ready 1 teaspoon cumin seeds
- Prepare 1/2 teaspoon ground cardamom
- Get 1/2 teaspoon ground star anise
- Take 1/2 teaspoon ground cinnamon
- Make ready Generous pinch of chilli flakes
- Get 1 stick lemongrass, bruised
- Take 2 cloves garlic, peeled and crushed
- Get 2 cm pieces ginger, peeled and grated
- Make ready 1 small onion, peeled and finely chopped
- Prepare 1/2 can coconut milk - light
- Prepare 200 ml vegetarian or vegan stock
- Make ready 1 1/2 cup squash, peeled and chopped into 2 cm chunks
- Get Couple of handfuls of spinach
- Get Some coriander leaves to garnish
- Prepare Seasoning
Try our easy vegetarian chickpea and squash curry for a healthy, vegetarian midweek meal. Kuri squash is simmered with coconut milk, tamari, and ginger to make this fragrant vegan curry ready in just over an hour. This coconut squash curry is a favorite of mine, especially among my vegan friends. It's great to serve over a bed of spinach or with 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 😋
This coconut squash curry is a favorite of mine, especially among my vegan friends. 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 the Vegan and Gluten Free. Butternut squash curry is what I'm currently craving.
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