Creamy squash and sweetcorn curry - vegan
Creamy squash and sweetcorn curry - vegan

Hey everyone, it’s John, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, creamy squash and sweetcorn curry - vegan. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Creamy squash and sweetcorn curry - vegan is one of the most popular of current trending meals in the world. It is appreciated by millions daily. It’s easy, it is fast, it tastes yummy. They are nice and they look wonderful. Creamy squash and sweetcorn curry - vegan is something that I have loved my entire life.

Creamy and delicious, this vegetarian sweetcorn chowder is made with butternut squash for extra flavour and taste. It's easy to make, wonderfully satisfying and perfect for a hearty midweek dinner or weekend lunch. As an Amazon Associate I earn from qualifying purchases.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook creamy squash and sweetcorn curry - vegan using 12 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Creamy squash and sweetcorn curry - vegan:
  1. Take butternut squash
  2. Make ready olive oil
  3. Prepare Sea salt
  4. Make ready x 340g can sweetcorn, drained
  5. Make ready onion, peeled and finely chopped
  6. Take garlic cloves, peeled and crushed
  7. Take red chillis, finely chopped or 1/2-1 tsp chilli flakes
  8. Prepare ground turmeric
  9. Make ready garam masala powder
  10. Prepare x can 400 ml coconut milk
  11. Get Juice of 1 lemon
  12. Get Fresh coriander to garnish

I'm Melanie McDonald (but you can call me Mel), best-selling cookbook author and creator of A Virtual Vegan. I share well-tested, creative, flavour-packed vegan recipes with clear. A creamy and fragrant vegan butternut squash curry with spinach, chickpeas, coconut, red curry paste, & vibrant flavors of lemongrass Vegan and Gluten Free. Butternut squash curry is what I'm currently craving.

Steps to make Creamy squash and sweetcorn curry - vegan:
  1. Preheat oven to 200c.
  2. Chop squash into 2cm chunks and place in roasting tray. Add 2 tbsp of the oil and make sure the squash is coated. Sprinkle with sea salt. Roast until tender - for about 30 mins.
  3. Blend the sweetcorn with 2 tbsp water until smooth.
  4. In a large shallow pan, heat the other 2 tbsp of oil. Add the onion and sauté on a medium-low heat until translucent- about 10-15mins.
  5. Add the garlic, chilli, turmeric and garam masala. Cook for 2 mins.
  6. Add the sweetcorn paste and a generous pinch of salt. And then the coconut milk. Stir well. Bring to the boil and then simmer until it thickens. If it’s too thick for you, add a tbsp or two of water.
  7. Stir the squash and lemon juice into the sauce.
  8. Sprinkle the coriander on top - i didn’t have any so used spring onion. Serve and enjoy 😋

D and I recently crossed into country number. Healthy vegan sweet potato corn chowder with curry spices and a little kick. Comforting, filling and a wonderful way to use up fresh If you're with me, then you're going to LOVE today's recipe. Imagine a sweet creamy corn soup thickened with coconut milk and. Loaded with spicy flavors and tasty veggies, this creamy butternut squash curry is guaranteed to become a household favorite.

So that is going to wrap it up for this exceptional food creamy squash and sweetcorn curry - vegan recipe. Thanks so much for reading. I’m confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!