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

Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare a special dish, creamy squash and sweetcorn curry - vegan. It is one of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look 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. Delicious, thick and creamy vegan corn chowder made without any cream or dairy!

Creamy squash and sweetcorn curry - vegan is one of the most well liked of current trending foods on earth. It is easy, it’s fast, it tastes yummy. It is enjoyed by millions every day. They are fine and they look wonderful. Creamy squash and sweetcorn curry - vegan is something which I’ve loved my entire life.

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

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 😋

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. Spice up your butternut squash soup with some curry powder and ginger. Season with salt and pepper to taste.

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