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

Hey everyone, hope you are having an amazing 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. For mine, I am going to make it a bit unique. This will be really 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 particular recipe, we must prepare a few ingredients. You can have creamy squash and sweetcorn curry - vegan using 12 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Creamy squash and sweetcorn curry - vegan:
  1. Make ready 1 butternut squash
  2. Take 4 tbsp olive oil
  3. Prepare Sea salt
  4. Make ready 1 x 340g can sweetcorn, drained
  5. Take 1 onion, peeled and finely chopped
  6. Get 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. Prepare 1 tsp garam masala powder
  10. Take 1 x can 400 ml coconut milk
  11. Get Juice of 1 lemon
  12. Take Fresh coriander to garnish

Healthy vegan sweet potato corn chowder with curry spices and a little kick. 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. This speedy and roasted creamy corn soup is here to show the world just how much vegan food rocks.

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 😋

Many vegan foods are noted for not having enough bite to them - the same can absolutely not be said of this corn soup. Some of the sweetcorn is cooked in a pan, the rest is deeply roasted in oil. 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. Creamy, sweet Butternut Squash Curry served over piles of steaming rice.

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