Squash and spinach coconut curry - vegan. 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.
Butternut squash curry that's creamy and fragrant with spinach, chickpeas, coconut milk and red curry paste. Secret ingredient in the recipe makes Vegan and Gluten Free. Butternut squash curry is what I'm currently craving. You can cook Squash and spinach coconut curry - vegan using 17 ingredients and 6 steps. Here is how you cook that.
Ingredients of Squash and spinach coconut curry - vegan
- You need 1 tablespoon of coconut oil.
- You need 1 teaspoon of fennel seeds.
- It's 1 teaspoon of cumin seeds.
- Prepare 1/2 teaspoon of ground cardamom.
- You need 1/2 teaspoon of ground star anise.
- Prepare 1/2 teaspoon of ground cinnamon.
- You need of Generous pinch of chilli flakes.
- It's 1 stick of lemongrass, bruised.
- Prepare 2 cloves of garlic, peeled and crushed.
- Prepare 2 cm of pieces ginger, peeled and grated.
- It's 1 of small onion, peeled and finely chopped.
- Prepare 1/2 can of coconut milk - light.
- Prepare 200 ml of vegetarian or vegan stock.
- It's 1 1/2 cup of squash, peeled and chopped into 2 cm chunks.
- You need of Couple of handfuls of spinach.
- You need of Some coriander leaves to garnish.
- It's of Seasoning.
This nourishing vegan curry is sure to become a regular on your dinner rotation. Easy Coconut Chickpea Curry with Butternut Squash and Spinach. posted by Marina Delio This quick and easy chickpea curry is packed with flavor and nourishing ingredients like spinach. Try this green curry filled with coconut milk, spinach, squash and garlic!
Squash and spinach coconut curry - vegan step by step
- 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 😋.
This recipe has a little bit of spice but will leave you feeling refreshed. This green curry is a lucious mix of spinach and squash in a savory, coconut-curry-garlic sauce. It's a touch spicy, but not so much that you can't enjoy all the. Kuri squash is simmered with coconut milk, tamari, and ginger to make this fragrant vegan curry ready in just over an hour. This coconut squash curry is a favorite of mine, especially among my vegan friends.
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