Vegan Butternut Squash and Spinach Korma with Quorn
This tasty Korma style curry is healthy and vegan but oh so good and is a great treat at the weekend if you like take away without the high price tag.
Servings Prep Time
4adults 15 minutes
Cook Time
3 hours high 6 hours low
Servings Prep Time
4adults 15 minutes
Cook Time
3 hours high 6 hours low
Ingredients
Instructions
  1. In a frying pan melt the coconut oil and add in your onion and sweat the onion
  2. Add in the spices and the Quorn or chicken pieces to the pan, cover the pieces in the spices and cook through
  3. Add to the pan the butternut squash pieces and coat in the spices
  4. Add all the pan ingredients to the slow cooker and then add in the whisked coconut milk
  5. Cook for 3 hour on high in the slowcooker or 6 hours on slow – alternatively you can do this in a casserole dish for an hour on the hob.
  6. In the last 10/ 15 minutes add the Spinach as it just need to wilt
Recipe Notes