Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, creamy squash and sweetcorn curry - vegan. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.
Creamy squash and sweetcorn curry - vegan is one of the most well liked of current trending meals in the world. It’s simple, it is fast, it tastes delicious. It is appreciated by millions every day. Creamy squash and sweetcorn curry - vegan is something that I have loved my entire life. They’re fine and they look wonderful.
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 particular 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 cook it.
The ingredients needed to make Creamy squash and sweetcorn curry - vegan:
- Get 1 butternut squash
- Take 4 tbsp olive oil
- Take Sea salt
- Make ready 1 x 340g can sweetcorn, drained
- Take 1 onion, peeled and finely chopped
- Get 3 garlic cloves, peeled and crushed
- Get 2 red chillis, finely chopped or 1/2-1 tsp chilli flakes
- Get 2 tsp ground turmeric
- Get 1 tsp garam masala powder
- Take 1 x can 400 ml coconut milk
- Get Juice of 1 lemon
- Take Fresh coriander to garnish
If you make this you'll end up with a partial can of coconut milk leftover; when I'm in that situation I usually dilute it with a little. 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.
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 😋
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. Pair with basmati rice, smashed avocado, and a. Creamy (vegan!) Butternut Squash Linguine with Fried Sage. Corn season is here, and I'm so happy!
So that is going to wrap it up with this exceptional food creamy squash and sweetcorn curry - vegan recipe. Thanks so much for reading. I am confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
