Squash and spinach coconut curry - vegan

Hello everybody, hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, squash and spinach coconut curry - vegan. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

Squash and spinach coconut curry - vegan is one of the most favored of current trending foods in the world. It is easy, it’s fast, 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 have loved my entire life.

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To begin with this particular recipe, we have to prepare a few components. 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. Prepare 1 tablespoon coconut oil
  2. Prepare 1 teaspoon fennel seeds
  3. Get 1 teaspoon cumin seeds
  4. Get 1⁄2 teaspoon ground cardamom
  5. Prepare 1⁄2 teaspoon ground star anise
  6. Prepare 1⁄2 teaspoon ground cinnamon
  7. Make ready Generous pinch of chilli flakes
  8. Get 1 stick lemongrass, bruised
  9. Take 2 cloves garlic, peeled and crushed
  10. Take 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. Get 1 1⁄2 cup squash, peeled and chopped into 2 cm chunks
  15. Prepare Couple of handfuls of spinach
  16. Prepare Some coriander leaves to garnish
  17. Get Seasoning

Curry in any form is lovely with a meal. This vegan butternut squash curry is the perfect weeknight dinner for the winter. It's filling, flavorful, and comes together very quickly. I used curry powder, ground coriander, and red pepper flakes to flavor the dish, and you can find all of them in the spices section at Nugget Markets.

Instructions 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 😋

It's filling, flavorful, and comes together very quickly. I used curry powder, ground coriander, and red pepper flakes to flavor the dish, and you can find all of them in the spices section at Nugget Markets. I usually buy them from the bulk spices. I also used fire-roasted crushed tomatoes to give acid and. Packed with butternut squash, spinach, chickpeas and a creamy coconut curry sauce.

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