Squash and spinach coconut curry - vegan. 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.
Eaten with rice and topped with fresh cilantro, and crushed red peppers.
This curry is vegan and can be made gluten-free by using gluten-free soy sauce.
Making this Vegan Butternut Squash Curry ahead of time.
Hey everyone, hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, squash and spinach coconut curry - vegan. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
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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 recipe, we must first prepare a few ingredients. You can cook squash and spinach coconut curry - vegan using 17 ingredients and 6 steps. Here is how you can achieve it.
Composition Squash and spinach coconut curry - vegan:
- Require 1 tablespoon coconut oil.
- You need 1 teaspoon of fennel seeds.
- Give 1 teaspoon cumin seeds.
- Give 1/2 teaspoon for ground cardamom.
- You need 1/2 teaspoon for ground star anise.
- Prepare 1/2 teaspoon for ground cinnamon.
- Require for Generous pinch of chilli flakes.
- Need 1 stick - lemongrass, bruised.
- Require 2 cloves - garlic, peeled and crushed.
- Require 2 cm for pieces ginger, peeled and grated.
- Require 1 small onion, peeled and finely chopped.
- Prepare 1/2 can - coconut milk - light.
- You need 200 ml for vegetarian or vegan stock.
- Give 1 1/2 cup - squash, peeled and chopped into 2 cm chunks.
- Require Couple of handfuls of spinach.
- Prepare of Some coriander leaves to garnish.
- Require 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.
Squash and spinach coconut curry - vegan making:
- 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 😋.
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's going to wrap this up with this special food squash and spinach coconut curry - vegan recipe. Thanks so much for reading. I'm sure you can make this at home. There's gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
