Steps to Prepare Super Quick Homemade Creamy squash and sweetcorn curry - vegan

Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to make a special dish, creamy squash and sweetcorn curry - vegan. One of my favorites food recipes. This time, I’m gonna make it a bit unique. 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. Delicious, thick and creamy vegan corn chowder made without any cream or dairy!

Creamy squash and sweetcorn curry - vegan is one of the most favored of recent trending foods on earth. It is simple, it is fast, it tastes delicious. It’s enjoyed by millions daily. Creamy squash and sweetcorn curry - vegan is something which I have loved my whole life. They’re nice and they look fantastic.

To begin with this particular recipe, we have to 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. Take 1 butternut squash
2. Take 4 tbsp olive oil
3. Take Sea salt
4. Make ready 1 x 340g can sweetcorn, drained
5. Make ready 1 onion, peeled and finely chopped
6. Take 3 garlic cloves, peeled and crushed
7. Prepare 2 red chillis, finely chopped or 1/2-1 tsp chilli flakes
8. Take 2 tsp ground turmeric
9. Take 1 tsp garam masala powder
10. Make ready 1 x can 400 ml coconut milk
11. Prepare Juice of 1 lemon
12. Make ready Fresh coriander to garnish

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. 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.

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 😋

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. Creamy (vegan!) Butternut Squash Linguine with Fried Sage. Spice up your butternut squash soup with some curry powder and ginger. Season with salt and pepper to taste.

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