Squash and spinach coconut curry - vegan
Squash and spinach coconut curry - vegan

Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare 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 favored of current trending meals on earth. It is enjoyed by millions every day. It’s easy, it is fast, it tastes yummy. They are nice and they look wonderful. Squash and spinach coconut curry - vegan is something which I have loved my entire life.

Butternut squash curry that's creamy and fragrant with spinach, chickpeas, coconut milk and red curry paste. Secret ingredient in the recipe makes the sauce extra creamy every time! Strong and vibrant flavors of lemongrass, ginger and tamarind really bring this Thai flavored dish to life. This autumn weather calls for comforting and cozy Butternut Squash Curry.

To begin with this recipe, we must prepare a few components. You can have 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:
  1. Make ready 1 tablespoon coconut oil
  2. Make ready 1 teaspoon fennel seeds
  3. Prepare 1 teaspoon cumin seeds
  4. Get 1/2 teaspoon ground cardamom
  5. Take 1/2 teaspoon ground star anise
  6. Get 1/2 teaspoon ground cinnamon
  7. Take Generous pinch of chilli flakes
  8. Prepare 1 stick lemongrass, bruised
  9. Prepare 2 cloves garlic, peeled and crushed
  10. Make ready 2 cm pieces ginger, peeled and grated
  11. Get 1 small onion, peeled and finely chopped
  12. Make ready 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. Take Couple of handfuls of spinach
  16. Get Some coriander leaves to garnish
  17. Prepare Seasoning

This cozy and comforting curry is perfect for Fall dinners! I am totally loving all the squash and pumpkins in the stores during this time of the year. This vegan butternut squash curry is the perfect weeknight dinner for the winter. It's filling, flavorful, and comes together very quickly.

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 😋

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. Making this Vegan Butternut Squash Curry ahead of time. This butternut squash and spinach curry can be made the night before and reheated the next day.

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