Recipe of Ultimate Creamy squash and sweetcorn curry - vegan

Hey everyone, it is John, welcome to my recipe page. Today, I will show you a way to make a special dish, creamy squash and sweetcorn curry - vegan. One of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

Creamy squash and sweetcorn curry - vegan is one of the most well liked of recent trending foods in the world. It is easy, it’s quick, it tastes yummy. It’s enjoyed by millions every day. Creamy squash and sweetcorn curry - vegan is something that I have loved my whole life. They are fine and they look wonderful.

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 get started with this recipe, we have to first prepare a few components. You can have creamy squash and sweetcorn curry - vegan using 12 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Creamy squash and sweetcorn curry - vegan:

1. Take butternut squash
2. Make ready olive oil
3. Take Sea salt
4. Make ready x 340g can sweetcorn, drained
5. Prepare onion, peeled and finely chopped
6. Prepare garlic cloves, peeled and crushed
7. Get red chillis, finely chopped or 1/2-1 tsp chilli flakes
8. Take ground turmeric
9. Get garam masala powder
10. Prepare x can 400 ml coconut milk
11. Make ready Juice of 1 lemon
12. Prepare Fresh coriander to garnish

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. 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 😋

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. 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. Creamy (vegan!) Butternut Squash Linguine with Fried Sage.

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