Bengali 5-Spice Squash Cabbage and Spinach Bhaji

A warming vegetable stir fry using seasonal produce. Butternut squash, red cabbage and spinach is cooked in onions and garlic and flavoured with the Bengali 5 Spice. Serve with rice for a great vegan meal for Meatless Monday. Or eat a big bowl of it on its own for a low carb option.

2-3 tbs oil
1 onion, sliced
1 bay leaf
1 clove, minced
1/4 tsp turmeric
1 tsp Panch Phuron (Bengali 5 spice blend)
Half of a butternut squash, peeled, deseeded and diced
Quarter of a red cabbage, shredded finely
4-5 cups of spinach
2 whole green chillis (optional)
Handful of chopped coriander (optional)
Salt to season

View the full recipe at The Red Lychee →