Hey everyone, it’s John, welcome to my recipe site. Today, we’re going to make a distinctive dish, creamy squash and sweetcorn curry - vegan. One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.
Creamy squash and sweetcorn curry - vegan is one of the most favored of recent trending meals in the world. It’s enjoyed by millions daily. It is easy, it is quick, it tastes delicious. Creamy squash and sweetcorn curry - vegan is something that I’ve loved my entire life. They’re fine and they look fantastic.
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.
To begin with this particular 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:
- Prepare 1 butternut squash
- Get 4 tbsp olive oil
- Get Sea salt
- Prepare 1 x 340g can sweetcorn, drained
- Make ready 1 onion, peeled and finely chopped
- Prepare 3 garlic cloves, peeled and crushed
- Prepare 2 red chillis, finely chopped or 1/2-1 tsp chilli flakes
- Get 2 tsp ground turmeric
- Prepare 1 tsp garam masala powder
- Make ready 1 x can 400 ml coconut milk
- Make ready Juice of 1 lemon
- Take Fresh coriander to garnish
Healthy vegan sweet potato corn chowder with curry spices and a little kick. 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. This speedy and roasted creamy corn soup is here to show the world just how much vegan food rocks.
Instructions 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 😋
Many vegan foods are noted for not having enough bite to them - the same can absolutely not be said of this corn soup. Some of the sweetcorn is cooked in a pan, the rest is deeply roasted in oil. Loaded with spicy flavors and tasty veggies, this creamy butternut squash curry is guaranteed to become a household favorite. It is creamy, filling, and the perfect recipe for chilly days when you want a comforting meal that doesn't take ages to prepare. Creamy, sweet Butternut Squash Curry served over piles of steaming rice.
So that is going to wrap this up for this special food creamy squash and sweetcorn curry - vegan recipe. Thank you very much for your time. I’m confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
