Chop the red Kuri squash in half and scoop out the seeds. Cut it into bite-sized pieces.
Add the squash to a large frying pan or wok on a medium-high heat with around ¼ cup water. Cook for around 5 minutes, rotating the pieces occasionally, until they start to soften.
Meanwhile, stir together the tamari, maple syrup, 3 tbsp water and cornstarch in a small mixing bowl.
Add the onion, zucchini and mushrooms to the frying pan. Season well with dried coriander and black pepper, cooking and stirring for 5 minutes, until the vegetables start to soften.
Lower the heat and pour in the cashew milk together with the sauce, stirring on a low-medium heat for 5-6 minutes until the vegetables are cooked through and the sauce has thickened.
Turn off the heat and stir through the fresh spinach. Serve immediately with cooked rice or noodles.
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