Easiest Way to Prepare Speedy Creamy squash and sweetcorn curry - vegan

Hello everybody, it is Louise, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, creamy squash and sweetcorn curry - vegan. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Creamy squash and sweetcorn curry - vegan is one of the most favored of current trending foods on earth. It is appreciated by millions every day. It’s easy, it is fast, it tastes yummy. Creamy squash and sweetcorn curry - vegan is something which I’ve loved my entire life. They’re nice 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 must prepare a few components. 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. Prepare 1 butternut squash
2. Get 4 tbsp olive oil
3. Make ready Sea salt
4. Make ready 1 x 340g can sweetcorn, drained
5. Get 1 onion, peeled and finely chopped
6. Prepare 3 garlic cloves, peeled and crushed
7. Get 2 red chillis, finely chopped or 1/2-1 tsp chilli flakes
8. Make ready 2 tsp ground turmeric
9. Take 1 tsp garam masala powder
10. Make ready 1 x can 400 ml coconut milk
11. Prepare Juice of 1 lemon
12. Make ready 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. 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. Corn season is here, and I'm so happy! I love diving through the bins of corn cobs at the farmer's market, and bringing home the Add the lime to the coconut creamy corn chowder, and you just might end up licking the bowl.

So that is going to wrap this up for this special food creamy squash and sweetcorn curry - vegan recipe. Thank you very much for your time. I am confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!