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

Hey everyone, it is Jim, welcome to my recipe page. Today, I will show you a way to prepare a special dish, creamy squash and sweetcorn curry - vegan. It is one of my favorites. This time, I am going to make it a bit tasty. 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.

Creamy squash and sweetcorn curry - vegan is one of the most well liked of recent trending foods in the world. It’s easy, it’s quick, it tastes yummy. It’s enjoyed by millions daily. They’re fine and they look fantastic. 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 have creamy squash and sweetcorn curry - vegan using 12 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Creamy squash and sweetcorn curry - vegan:
  1. Get 1 butternut squash
  2. Take 4 tbsp olive oil
  3. Make ready Sea salt
  4. Get 1 x 340g can sweetcorn, drained
  5. Get 1 onion, peeled and finely chopped
  6. Get 3 garlic cloves, peeled and crushed
  7. Make ready 2 red chillis, finely chopped or 1/2-1 tsp chilli flakes
  8. Get 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'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. [ FULL RECIPE BELOW] This soup is super creamy and is a perfect way to start your Thanksgiving meal, or any Fall meal in general! I can't wait to show you. Healthy vegan sweet potato corn chowder with curry spices and a little kick.

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 😋

Comforting, filling and a wonderful way to use up fresh If you're with me, then you're going to LOVE today's recipe. Imagine a sweet creamy corn soup thickened with coconut milk and. Creamy (vegan!) Butternut Squash Linguine with Fried Sage. A creamy and fragrant vegan butternut squash curry with spinach, chickpeas, coconut, red curry paste, & vibrant flavors of lemongrass Vegan and Gluten Free. Butternut squash curry is what I'm currently craving.

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