Recipe of Homemade Creamy squash and sweetcorn curry - vegan

Creamy squash and sweetcorn curry - vegan

Hey everyone, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, creamy squash and sweetcorn curry - vegan. One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

Creamy squash and sweetcorn curry - vegan is one of the most favored of current trending foods in the world. It is appreciated by millions daily. It is easy, it is quick, it tastes delicious. They’re fine and they look wonderful. Creamy squash and sweetcorn curry - vegan is something which I’ve loved my entire 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. This speedy and roasted creamy corn soup is here to show the world just how much vegan food rocks.

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

I share well-tested, creative, flavour-packed vegan recipes with clear. 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. My vegan sweet corn curry is finished with a swirl of coconut milk, as opposed to the ghee or cream that other recipes I consulted used. 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. Healthy vegan sweet potato corn chowder with curry spices and a little kick.

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