Equipment
- Deep Frying Pan or wok
Ingredients
- 1 lb Red Kuri squash , or any winter squash of your choice
- 1 cup zucchini, chopped
- 1.5 cups mushrooms, such as chestnut or button
- 1 teaspoon ground coriander
- black pepper, to taste
- ¼ cup cashew milk, or any other plant based milk of choice
- 1 large handful fresh spinach
- rice or noodles, cooked, optional, for serving
For the sauce
- 1.5 tablespoon tamari, or soy sauce if not GF/liquid aminos
- 1 tablespoon maple syrup
- 1 teaspoon cornstarch
- 3 tablespoon water
Instructions
- 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 tablespoon 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.
Nutrition (estimated per serving)
Calories: 170kcalCarbohydrates: 40gProtein: 6gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.3gSodium: 55mgPotassium: 1373mgFiber: 6gSugar: 18gVitamin A: 4634IUVitamin C: 45mgCalcium: 117mgIron: 3mg
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