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

Hello everybody, hope you are having an amazing day today. Today, we’re going to make a special dish, squash and spinach coconut curry - vegan. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

Squash and spinach coconut curry - vegan is one of the most popular of current trending meals in the world. It is easy, it’s quick, it tastes delicious. It is appreciated 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 wonderful.

Virgin (or unrefined) coconut oil imparts the most flavor to a dish, so try to use that if possible. If you want more sauce, you the curry to be creamier, you can add. Butternut squash curry that's creamy and fragrant with spinach, chickpeas, coconut milk and red curry paste.

To get started with this particular recipe, we must first prepare a few ingredients. You can have squash and spinach coconut curry - vegan using 17 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Squash and spinach coconut curry - vegan:
  1. Make ready 1 tablespoon coconut oil
  2. Prepare 1 teaspoon fennel seeds
  3. Prepare 1 teaspoon cumin seeds
  4. Take 1/2 teaspoon ground cardamom
  5. Take 1/2 teaspoon ground star anise
  6. Make ready 1/2 teaspoon ground cinnamon
  7. Prepare Generous pinch of chilli flakes
  8. Get 1 stick lemongrass, bruised
  9. Prepare 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. Get 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. Take Some coriander leaves to garnish
  17. Prepare Seasoning

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. Along with that we need shallots, ginger, a little fish sauce, and some sugar.

Steps 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 😋

If you follow a vegan/vegetarian diet, feel free to omit the fish sauce. Warm the naan breads in a low oven or in the toaster. Drain any liquid from the squash, then add to the sauce with the lentils, spinach and some seasoning. Next add the tinned tomatoes, coconut milk, tomato puree, peanut butter, soy sauce, a pinch of salt and the cubed butternut squash to the saucepan. A creamy butternut squash curry that is perfect for a healthy weeknight dinner or weekly meal prep.

So that is going to wrap this up for this exceptional food squash and spinach coconut curry - vegan recipe. Thanks so much for your time. I’m confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!