How to Prepare Perfect Squash and spinach coconut curry - vegan

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Before you jump to Squash and spinach coconut curry - vegan recipe, you may want to read this short interesting healthy tips about Foods That Make Your Mood Better.

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Make a trail mixout of different seeds and nuts. Almonds, cashews, peanuts, pumpkin seeds, sunflower seeds, and so on are all good for elevating your mood. This is because these foods are loaded with magnesium, which helps to raise your production of serotonin. Serotonin is a feel-good chemical that directs the brain how to feel at any given time. The more of this chemical in your brain, the better you'll feel. Not just that but nuts, specifically, are a great source of protein.

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We hope you got benefit 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 cook that.

The ingredients needed to cook Squash and spinach coconut curry - vegan:

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

Instructions 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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