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

Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, creamy squash and sweetcorn curry - vegan. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Creamy squash and sweetcorn curry - vegan is one of the most well liked of recent trending meals in the world. It’s appreciated by millions every day. It is easy, it is quick, it tastes delicious. They’re nice and they look fantastic. Creamy squash and sweetcorn curry - vegan is something that I have loved my whole life.

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. Healthy vegan sweet potato corn chowder with curry spices and a little kick.

To get started with this particular 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 that.

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

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 🌽💕. I love this soup mostly because of the pairing between sweet corn and miso, but also because of the textural contrast added by the crunchy tofu, and, of course, the tofu. A creamy and fragrant vegan butternut squash curry with spinach, chickpeas, coconut, red curry paste, & vibrant flavors of lemongrass Vegan and Gluten Free.

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 😋

Butternut squash curry is what I'm currently craving. D and I recently crossed into country number. This vegan curry is made with rich coconut milk and infused with enough spices to make your tongue tingle. It's the kind of dish that makes you look forward to dinner all day long. How does a warm and creamy squash curry sound to you right now?

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