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

Hey everyone, it’s Louise, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, creamy squash and sweetcorn curry - vegan. It is one of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Creamy squash and sweetcorn curry - vegan is one of the most favored of current trending meals in the world. It is easy, it’s quick, it tastes delicious. It’s appreciated by millions every day. They are nice and they look wonderful. 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. Delicious, thick and creamy vegan corn chowder made without any cream or dairy!

To begin with this recipe, we must first 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 that.

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

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 😋

Season with salt and pepper to taste. Place on foil-lined sheet pan and roast. Creamy, sweet Butternut Squash Curry served over piles of steaming rice. 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. This speedy and roasted creamy corn soup is here to show the world just how much vegan food rocks.

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 that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!