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

Hello everybody, it is me again, Dan, welcome to my recipe page. Today, we’re going to make a special dish, creamy squash and sweetcorn curry - vegan. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

Great recipe for Creamy squash and sweetcorn curry - vegan. This is a creamy curry with a gentle heat and pretty quick to make. If you have any peas, they go really well - just add at the end and cook through.

Creamy squash and sweetcorn curry - vegan is one of the most well liked of recent trending meals in the world. It is easy, it is fast, it tastes delicious. It is enjoyed by millions daily. Creamy squash and sweetcorn curry - vegan is something that I have loved my whole life. They’re fine and they look wonderful.

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

Creamy squash and sweetcorn curry - vegan instructions. Creamy squash and sweetcorn curry - vegan. Creamy, sweet Butternut Squash Curry served over piles of steaming rice. Creamy, sweet Butternut Squash Curry served over piles of steaming rice.

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 😋

Summer might be coming to a close, but if fall means piles of steamy rice and creamy squash filled curry in a deep huggable bowl then yes, I am ready. Creamy squash and sweetcorn curry - vegan instructions. Butternut squash and sweetcorn erriseri There might seem to be a lot of chillies in this, but it's not a hot dish, because the natural sweetness of the squash and sweetcorn, combined with the rich. Creamy squash and sweetcorn curry - vegan instructions. Suitable for vegans and vegetarians. #chowder #veganchowder #vegetarianchowder #vegansoup #cornsoup #cornchowder Vegan Butternut Squash Curry This creamy curry is delicious served over rice and vegetables, but it can easily be made into a soup with the addition of a little extra broth or plant milk.

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