So that you could be making ready Squash and spinach coconut curry - vegan recipes for your family however this tips may be helpful.
By no means cook this stuff in an Air Fryer
In the previous couple of years, Air Fryers have change into highly regarded in addition to an important kitchen equipment. Primarily an amped-up countertop convection oven, it's fairly ceaselessly really useful by cooking specialists to arrange frozen meals, bake cookies, and even fry bacon, chicken and other meats. Air frying is healthier than frying in oil. It cuts energy by 70% to 80% and has rather a lot much less fats. This cooking methodology may also lower down on a few of the other harmful results of oil frying.


Squash and spinach coconut curry - vegan
Squash and spinach coconut curry - vegan

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We hope you got insight from reading it, now let’s go back to squash and spinach coconut curry - vegan recipe. You can have squash and spinach coconut curry - vegan using 17 ingredients and 6 steps. Here is how you do it.

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

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