Squash and spinach coconut curry - vegan

Name: Squash and spinach coconut curry - vegan
Yield: 2 servings
Cuisine: British
Ingredients: 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; Generous pinch of chilli flakes; 1 stick lemongrass, bruised; 2 cloves garlic, peeled and crushed; 2 cm pieces ginger, peeled and grated; 1 small onion, peeled and finely chopped; 1/2 can coconut milk - light; 200 ml vegetarian or vegan stock; 1 1/2 cup squash, peeled and chopped into 2 cm chunks; Couple of handfuls of spinach; Some coriander leaves to garnish; Seasoning

Alessandra @alessa

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

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Ingredients

2 servings

1 tablespooncoconut oil
1 teaspoonfennel seeds
1 teaspooncumin seeds
1/2 teaspoonground cardamom
1/2 teaspoonground star anise
1/2 teaspoonground cinnamon
Generous pinch of chilli flakes
1 sticklemongrass, bruised
2 clovesgarlic, peeled and crushed
2 cmpieces ginger, peeled and grated
1small onion, peeled and finely chopped
1/2 cancoconut milk - light
200 mlvegetarian or vegan stock
1 1/2 cupsquash, peeled and chopped into 2 cm chunks
Couple of handfuls of spinach
Some coriander leaves to garnish
Seasoning

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Steps

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 😋