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

Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, creamy squash and sweetcorn curry - vegan. One of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Creamy squash and sweetcorn curry - vegan is one of the most well liked of current trending meals in the world. It is simple, it’s fast, it tastes yummy. It’s enjoyed by millions daily. They are fine and they look fantastic. Creamy squash and sweetcorn curry - vegan is something which I’ve loved my whole 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 begin with this recipe, we have to prepare a few components. You can have creamy squash and sweetcorn curry - vegan using 12 ingredients and 8 steps. Here is how you can achieve that.

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

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 😋

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.

So that is going to wrap it up with this exceptional food creamy squash and sweetcorn curry - vegan recipe. Thank you very much for reading. I am confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!