Hello everybody, hope you are having an incredible day today. Today, we’re going to make a distinctive dish, creamy squash and sweetcorn curry - vegan. One of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
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.
Creamy squash and sweetcorn curry - vegan is one of the most popular of current trending meals in the world. It is easy, it’s fast, it tastes delicious. It is appreciated by millions every day. They’re nice and they look wonderful. Creamy squash and sweetcorn curry - vegan is something which I have loved my whole life.
To get started with this particular recipe, we must first prepare a few components. You can have creamy squash and sweetcorn curry - vegan using 12 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Creamy squash and sweetcorn curry - vegan:
- Take 1 butternut squash
- Take 4 tbsp olive oil
- Get Sea salt
- Make ready 1 x 340g can sweetcorn, drained
- Take 1 onion, peeled and finely chopped
- Make ready 3 garlic cloves, peeled and crushed
- Take 2 red chillis, finely chopped or 1/2-1 tsp chilli flakes
- Take 2 tsp ground turmeric
- Get 1 tsp garam masala powder
- Make ready 1 x can 400 ml coconut milk
- Get Juice of 1 lemon
- 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. A creamy and fragrant vegan butternut squash curry with spinach, chickpeas, coconut, red curry paste, & vibrant flavors of lemongrass Vegan and Gluten Free.
Steps to make Creamy squash and sweetcorn curry - vegan:
- Preheat oven to 200c.
- 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.
- Blend the sweetcorn with 2 tbsp water until smooth.
- 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.
- Add the garlic, chilli, turmeric and garam masala. Cook for 2 mins.
- 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.
- Stir the squash and lemon juice into the sauce.
- Sprinkle the coriander on top - i didn’t have any so used spring onion. Serve and enjoy 😋
Butternut squash curry is what I'm currently craving. D and I recently crossed into country number. Loaded with spicy flavors and tasty veggies, this creamy butternut squash curry is guaranteed to become a household favorite. It is creamy, filling, and the perfect recipe for chilly days when you want a comforting meal that doesn't take ages to prepare. This speedy and roasted creamy corn soup is here to show the world just how much vegan food rocks.
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