Vegan Butternut Squash and Parsnip Coconut Curry: (Serves 2)

Another absolute vegan treat. This creamy curry is one to please all:

1/3 of a large butternut squash cubed

1 large parsnip cubes

1 onion

4 garlic cloves

2 stalks of celery

Large handful of Spinach

A tin of coconut milk

A mug of veggie stock

For the spices I tend to free pour, but around 1/2 a teaspoon of, cinnamon, ground coriander, ground ginger, nutmeg, mild chilli powder, celery salt and cayenne pepper. Then 2 tsp of turmeric for that lovely rich colour & taste & a tsp of dried parsley.

Simply chop up the onion, garlic and celery and cook in a drizzle of oil. Then add in the parsnip & butternut squash cubes and cook for a further 5-7 minutes. Then add in the spices cook for around 1 minute and then add in your coconut milk and veggie stock. Leave to cook on a very low heat for 45-1 hour. I served mine with a sprinkling of toasted almond flakes & coriander.