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

Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, creamy squash and sweetcorn curry - vegan. One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

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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 recipe, we must first prepare a few ingredients. You can have 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. Get 1 butternut squash
  2. Get 4 tbsp olive oil
  3. Prepare Sea salt
  4. Take 1 x 340g can sweetcorn, drained
  5. Get 1 onion, peeled and finely chopped
  6. Take 3 garlic cloves, peeled and crushed
  7. Get 2 red chillis, finely chopped or 1/2-1 tsp chilli flakes
  8. Make ready 2 tsp ground turmeric
  9. Prepare 1 tsp garam masala powder
  10. Make ready 1 x can 400 ml coconut milk
  11. Take Juice of 1 lemon
  12. Get Fresh coriander to garnish

Creamy, sweet Butternut Squash Curry served over piles of steaming rice. 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. Healthy vegan sweet potato corn chowder with curry spices and a little kick.

Instructions 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 😋

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. 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. D and I recently crossed into country number.

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