Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, squash and spinach coconut curry - vegan. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Creamy, sweet Butternut Squash Curry served over piles of steaming rice. Add the squash and coconut milk, then simmer until the squash is fork tender. Add the spinach and just before serving a squeeze of lemon juice.
Squash and spinach coconut curry - vegan is one of the most favored of current trending meals on earth. It is enjoyed by millions daily. It’s simple, it’s fast, it tastes yummy. They are nice and they look wonderful. Squash and spinach coconut curry - vegan is something which I’ve loved my whole life.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook 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:
- Prepare 1 tablespoon coconut oil
- Get 1 teaspoon fennel seeds
- Take 1 teaspoon cumin seeds
- Get 1/2 teaspoon ground cardamom
- Get 1/2 teaspoon ground star anise
- Get 1/2 teaspoon ground cinnamon
- Take Generous pinch of chilli flakes
- Prepare 1 stick lemongrass, bruised
- Get 2 cloves garlic, peeled and crushed
- Prepare 2 cm pieces ginger, peeled and grated
- Take 1 small onion, peeled and finely chopped
- Make ready 1/2 can coconut milk - light
- Take 200 ml vegetarian or vegan stock
- Make ready 1 1/2 cup squash, peeled and chopped into 2 cm chunks
- Take Couple of handfuls of spinach
- Get Some coriander leaves to garnish
- Get Seasoning
This quick and easy chickpea curry is packed with flavor and nourishing ingredients like spinach. 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.
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 😋
An easy and delicious lentil spinach curry, packed with fresh spinach, fragrant spices, and lentils. 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. Kuri squash is simmered with coconut milk, tamari, and ginger to make this fragrant vegan curry ready in just over an hour.
So that’s going to wrap this up for this exceptional food squash and spinach coconut curry - vegan recipe. Thank you very much for reading. I’m sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
