How to Make Perfect Creamy squash and sweetcorn curry - vegan

Creamy squash and sweetcorn curry - vegan. 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. 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.

This speedy and roasted creamy corn soup is here to show the world just how much vegan food rocks. 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. You can cook Creamy squash and sweetcorn curry - vegan using 12 ingredients and 8 steps. Here is how you cook that.

Ingredients of Creamy squash and sweetcorn curry - vegan

1. You need 1 of butternut squash.
2. It's 4 tbsp of olive oil.
3. You need of Sea salt.
4. You need 1 of x 340g can sweetcorn, drained.
5. You need 1 of onion, peeled and finely chopped.
6. You need 3 of garlic cloves, peeled and crushed.
7. You need 2 of red chillis, finely chopped or 1/2-1 tsp chilli flakes.
8. Prepare 2 tsp of ground turmeric.
9. You need 1 tsp of garam masala powder.
10. It's 1 of x can 400 ml coconut milk.
11. It's of Juice of 1 lemon.
12. It's of 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. Indian Butternut Squash Curry is a delicious vegan curry simmered with fragrant spices and rich coconut milk.

Creamy squash and sweetcorn curry - vegan instructions

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 like to use light coconut milk in this recipe to cut down on calories. Plus, I find that the butternut squash is rich and creamy on its own, meaning that we don't need the full fat coconut milk. This is one of my favourite ways to show how delicious vegan cooking is. Those who adore sweet-and-spicy blends will find this vegan Thai curry recipe to die for. Sauté green peppers, carrots and sweetcorn in olive oil until soft.

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