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

Hello everybody, it’s me, Dave, welcome to our recipe page. Today, we’re going to prepare a special dish, creamy squash and sweetcorn curry - vegan. It is one of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

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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. This speedy and roasted creamy corn soup is here to show the world just how much vegan food rocks.

To get started with this particular recipe, we must 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 it.

The ingredients needed to make Creamy squash and sweetcorn curry - vegan:
  1. Get 1 butternut squash
  2. Make ready 4 tbsp olive oil
  3. Get Sea salt
  4. Take 1 x 340g can sweetcorn, drained
  5. Get 1 onion, peeled and finely chopped
  6. Prepare 3 garlic cloves, peeled and crushed
  7. Take 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. Get 1 x can 400 ml coconut milk
  11. Prepare Juice of 1 lemon
  12. Take Fresh coriander to garnish

Imagine a sweet creamy corn soup thickened with coconut milk and. 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.

Steps 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. 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. This stuff is really really guuud 🌽💕.

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