Hello everybody, it is me, Dave, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, creamy squash and sweetcorn curry - vegan. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. 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. 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 meals in the world. It is easy, it is fast, it tastes yummy. It’s appreciated by millions daily. They’re fine and they look wonderful. Creamy squash and sweetcorn curry - vegan is something which I’ve loved my whole life.
To get started 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 it.
The ingredients needed to make Creamy squash and sweetcorn curry - vegan:
- Make ready butternut squash
- Prepare olive oil
- Take Sea salt
- Take x 340g can sweetcorn, drained
- Take onion, peeled and finely chopped
- Take garlic cloves, peeled and crushed
- Get red chillis, finely chopped or 1/2-1 tsp chilli flakes
- Get ground turmeric
- Take garam masala powder
- Prepare x can 400 ml coconut milk
- Prepare Juice of 1 lemon
- 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.
Steps to make Creamy squash and sweetcorn curry - vegan:
- Preheat oven to 200c.
- 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.
- Blend the sweetcorn with 2 tbsp water until smooth.
- 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.
- Add the garlic, chilli, turmeric and garam masala. Cook for 2 mins.
- 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.
- Stir the squash and lemon juice into the sauce.
- 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.
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