Hey everyone, it is me, Dave, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, creamy squash and sweetcorn curry - vegan. It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look 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. Blend the soup to a uniform texture using Notes: * You can substitute more/less butternut squash for the carrots and sweet potato if you do not have any, but it Feel Good Vegan Lockdown Meals 🌱ITAL CURRY 🔥.
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To begin with this particular recipe, we have to 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 that.
The ingredients needed to make Creamy squash and sweetcorn curry - vegan:
- Get 1 butternut squash
- Make ready 4 tbsp olive oil
- Prepare Sea salt
- Make ready 1 x 340g can sweetcorn, drained
- Take 1 onion, peeled and finely chopped
- Get 3 garlic cloves, peeled and crushed
- Make ready 2 red chillis, finely chopped or 1/2-1 tsp chilli flakes
- Take 2 tsp ground turmeric
- Prepare 1 tsp garam masala powder
- Prepare 1 x can 400 ml coconut milk
- Make ready Juice of 1 lemon
- Make ready Fresh coriander to garnish
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. 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. 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.
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 😋
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. 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. Spiced and creamy (yet cream-less) butternut squash sauce tossed with whole grain linguine. How to Make Vegan Butternut Squash Linguine. Bon Appetit's recipe called for pancetta and chicken broth, but I knew I could easily make it vegetarian and amp up the.
So that’s going to wrap this up for this exceptional food creamy squash and sweetcorn curry - vegan recipe. Thanks so much for reading. I am confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
