Red Curry Squash, Fennel & Spinach

Incredibly warming and nourishing!

Grind:
1 tsp fennel seeds
1 tsp cumin seeds
1 tsp coriander seeds
1 cardamom pod
small bit of cinnamon stick
1/8 tsp red chili powder
-
3 Tbsp oil olive
1 leek sliced, use entire white part
1 fennel bulb and stalks, chopped
1” ginger, minced
1 red curry squash, skin removed and cubed
2 cups of water
1 bunch fresh spinach
1 Tbsp maple syrup

Heat the oil in a large pot.  Then add the ground spices, leek, fennel and ginger, sauté on medium heat for about 10 minutes or until the leek and fennel become soft and slightly transparent.  Add the cubed squash, stir and sauté until spices are well coating the squash.  Add 2 cups of water, bring to a boil, then reduce heat let simmer until squash is tender.   Add enough water that there will be a bit of gravy made at the end in the dish.

When squash is tender, add the spinach and maple syrup, stirring until the spinach begins to soft.  Enjoy!

*If you do not have a spice grinder or mortar and pastel, you may use already ground spices.  Substitute 1/4 tsp of ground cardamon and 1/4 tsp cinnamon.

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