Simple Way to Make Perfect Creamy squash and sweetcorn curry - vegan

Hello everybody, it is Brad, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, creamy squash and sweetcorn curry - vegan. It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Creamy squash and sweetcorn curry - vegan is one of the most popular of current trending foods in the world. It is appreciated by millions daily. It is simple, it’s quick, it tastes delicious. Creamy squash and sweetcorn curry - vegan is something that I have loved my whole life. They’re fine 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 first 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 it.

The ingredients needed to make Creamy squash and sweetcorn curry - vegan:

1. Prepare 1 butternut squash
2. Make ready 4 tbsp olive oil
3. Make ready Sea salt
4. Get 1 x 340g can sweetcorn, drained
5. Prepare 1 onion, peeled and finely chopped
6. Make ready 3 garlic cloves, peeled and crushed
7. Prepare 2 red chillis, finely chopped or 1/2-1 tsp chilli flakes
8. Prepare 2 tsp ground turmeric
9. Take 1 tsp garam masala powder
10. Take 1 x can 400 ml coconut milk
11. Get Juice of 1 lemon
12. Prepare 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’s going to wrap it up for this special food creamy squash and sweetcorn curry - vegan recipe. Thanks so much for reading. I am confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!