Hello everybody, it is Drew, welcome to our recipe site. Today, we’re going to prepare a special dish, squash and spinach coconut curry - vegan. One of my favorites. This time, I am going to 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 on earth. It is easy, it is fast, it tastes yummy. It is appreciated by millions daily. They’re nice and they look fantastic. Squash and spinach coconut curry - vegan is something that I’ve loved my whole life.

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.

To get started with this particular recipe, we must prepare a few ingredients. You can cook 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. Take 1 teaspoon fennel seeds
3. Take 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. Prepare Generous pinch of chilli flakes
8. Prepare 1 stick lemongrass, bruised
9. Take 2 cloves garlic, peeled and crushed
10. Prepare 2 cm pieces ginger, peeled and grated
11. Get 1 small onion, peeled and finely chopped
12. Take 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. Take Couple of handfuls of spinach
16. Prepare Some coriander leaves to garnish
17. Take Seasoning

This butternut squash and spinach curry can be made the night before and reheated the next day. Letting it sit overnight will allow the ingredients and flavors to meld together, making for an extra tasty lunch or dinner. Squash and spinach coconut curry - vegan. This vegan butternut squash curry is the perfect weeknight dinner for the winter.

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 😋

Add the coconut oil, and then add the onions. The spinach should start wilting in about a minute. Secret ingredient in the recipe makes Vegan and Gluten Free. Butternut squash curry is what I'm currently craving. Comforting vegan roasted butternut squash and chickpea curry in a flavourful creamy coconut and tomato sauce.

So that is going to wrap it 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 interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!