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Squash and spinach coconut curry - vegan
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Chef :
AlessandraSquash and spinach coconut curry - vegan
This is not a hot curry but it is full of flavour thanks to the spices. It can be a bit creamy because of the coconut milk so serving it with brown rice is a good idea. Adding some more green veg is good too. #vegan #vegetarian
Ingredient
Food ration :
2 servings
1 tablespoon
coconut oil
1 teaspoon
fennel seeds
1 teaspoon
cumin seeds
1/2 teaspoon
ground cardamom
1/2 teaspoon
ground star anise
1/2 teaspoon
ground cinnamon
1 stick
lemongrass, bruised
2 cloves
garlic, peeled and crushed
1/2 can
coconut milk - light
200 ml
vegetarian or vegan stock
Cooking instructions
* Step 1
Preheat the oil in a pan.
* Step 2
Add the cumin and fennel. Cook for 2-3 mins. Add the other spices and cook for about 1 minute.
* Step 3
Add the garlic, ginger and onion. And the grated creamed coconut if using. Sauté for 5-10 mins.
* Step 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.
* Step 5
Stir the spinach through so the leaves start to wilt.
* Step 6
Garnish with some coriander leaves. Serve with brown rice and enjoy 😋
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