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Before you jump to Squash and spinach coconut curry - vegan recipe, you may want to read this short interesting healthy tips about In The Following Paragraphs We’re Going To Be Looking At The A Large Amount Of Benefits Of Coconut Oil.
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We hope you got insight from reading it, now let’s go back to squash and spinach coconut curry - vegan recipe. To make squash and spinach coconut curry - vegan you need 17 ingredients and 6 steps. Here is how you do it.
The ingredients needed to prepare Squash and spinach coconut curry - vegan:
- Take 1 tablespoon coconut oil
- You need 1 teaspoon fennel seeds
- Use 1 teaspoon cumin seeds
- Use 1/2 teaspoon ground cardamom
- Take 1/2 teaspoon ground star anise
- Prepare 1/2 teaspoon ground cinnamon
- You need Generous pinch of chilli flakes
- Take 1 stick lemongrass, bruised
- Prepare 2 cloves garlic, peeled and crushed
- You need 2 cm pieces ginger, peeled and grated
- Prepare 1 small onion, peeled and finely chopped
- Provide 1/2 can coconut milk - light
- Prepare 200 ml vegetarian or vegan stock
- Use 1 1/2 cup squash, peeled and chopped into 2 cm chunks
- Provide Couple of handfuls of spinach
- You need Some coriander leaves to garnish
- You need Seasoning
Steps 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 😋
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