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

Hey everyone, it’s Drew, welcome to my recipe page. Today, we’re going to make a distinctive dish, creamy squash and sweetcorn curry - vegan. One of my favorites. For mine, I will make it a 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 favored of recent trending meals in the world. It is enjoyed by millions every day. It’s easy, it’s fast, it tastes yummy. Creamy squash and sweetcorn curry - vegan is something that I have loved my entire life. They’re nice and they look fantastic.

To begin with this particular recipe, we have to 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 it.

The ingredients needed to make Creamy squash and sweetcorn curry - vegan:
  1. Take 1 butternut squash
  2. Make ready 4 tbsp olive oil
  3. Prepare Sea salt
  4. Get 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. Take 2 tsp ground turmeric
  9. Take 1 tsp garam masala powder
  10. Make ready 1 x can 400 ml coconut milk
  11. Take Juice of 1 lemon
  12. Make ready 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. Fresh curry leaves are now sold in most major supermarkets.

Steps 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 😋

In a large frying pan, heat two. A creamy and fragrant vegan butternut squash curry with spinach, chickpeas, coconut, red curry paste, & vibrant flavors of lemongrass Vegan and Gluten Free. 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.

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