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

Hello everybody, it is Jim, welcome to my recipe page. Today, we’re going to make a special dish, creamy squash and sweetcorn curry - vegan. One of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Creamy squash and sweetcorn curry - vegan is one of the most favored of current trending meals in the world. It’s appreciated by millions every day. It’s easy, it’s fast, it tastes delicious. Creamy squash and sweetcorn curry - vegan is something that I have loved my whole life. They are fine and they look wonderful.

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To begin with this recipe, we must prepare a few ingredients. 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. Make ready 1 butternut squash
  2. Prepare 4 tbsp olive oil
  3. Make ready Sea salt
  4. Get 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. Prepare 2 tsp ground turmeric
  9. Prepare 1 tsp garam masala powder
  10. Get 1 x can 400 ml coconut milk
  11. Make ready Juice of 1 lemon
  12. Prepare Fresh coriander to garnish

Add the onion and sauté on a. Creamy squash and sweetcorn curry - vegan instructions. Add the onion and sauté on a. Creamy squash and sweetcorn curry - vegan instructions.

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 😋

Add the onion and sauté on a. Creamy squash and sweetcorn curry - vegan. This vegan butternut squash curry is the perfect weeknight dinner for the winter. It's filling, flavorful, and comes together very quickly. I know this vegan curry is a winner when my meat-loving husband won't stop eating it.

So that’s going to wrap this up for this special food creamy squash and sweetcorn curry - vegan recipe. Thanks so much for your time. I am sure you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!