Recipe: Perfect Squash and spinach coconut curry - vegan

Delicious, fresh and tasty.

Squash and spinach coconut curry - vegan. Add the coconut oil, and then add the onions. The spinach should start wilting in about a minute. Serve the curry in bowls with a side of brown rice or.

Squash and spinach coconut curry - vegan Serve with coconut rice for an amazing vegan meal! This lentil spinach curry is a weeknight dinner that I've been enjoying recently. An easy curry with yellow curry paste, chickpeas, vegetables, and coconut milk. You can cook Squash and spinach coconut curry - vegan using 17 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Squash and spinach coconut curry - vegan

  1. You need 1 tablespoon of coconut oil.
  2. You need 1 teaspoon of fennel seeds.
  3. Prepare 1 teaspoon of cumin seeds.
  4. Prepare 1/2 teaspoon of ground cardamom.
  5. You need 1/2 teaspoon of ground star anise.
  6. It's 1/2 teaspoon of ground cinnamon.
  7. Prepare of Generous pinch of chilli flakes.
  8. You need 1 stick of lemongrass, bruised.
  9. It's 2 cloves of garlic, peeled and crushed.
  10. You need 2 cm of pieces ginger, peeled and grated.
  11. It's 1 of small onion, peeled and finely chopped.
  12. It's 1/2 can of coconut milk - light.
  13. It's 200 ml of vegetarian or vegan stock.
  14. Prepare 1 1/2 cup of squash, peeled and chopped into 2 cm chunks.
  15. It's of Couple of handfuls of spinach.
  16. You need of Some coriander leaves to garnish.
  17. Prepare of Seasoning.

Add all of the ingredients to your slow cooker besides the peas and spinach. I truly think this was the best curry I have made yet. I personally have a wonderful yellow curry powder that I love, though I know many people swear. Keyword vegan sweet potato curry, chickpea curry, coconut curry.

Squash and spinach coconut curry - vegan instructions

  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 😋.

You could also liquidise some of it for a tasty soup! This coconut curry recipe looks so good and I just love spinach so this is sure to be a winner at my house. These rich, creamy, and earthy Coconut Curry Lentils are an easy and delicious vegan option for dinner or weekly meal prep! Once thickened, turn the heat off. Add the fresh spinach and stir gently until the spinach has wilted.