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.
Butternut squash curry is what I’m currently craving. D and I recently crossed into country number. 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. You can have Creamy squash and sweetcorn curry - vegan using 12 ingredients and 8 steps. Here is how you cook it.
Ingredients of Creamy squash and sweetcorn curry - vegan
- Prepare of butternut squash.
- You need of olive oil.
- It’s of Sea salt.
- You need of x 340g can sweetcorn, drained.
- You need of onion, peeled and finely chopped.
- Prepare of garlic cloves, peeled and crushed.
- Prepare of red chillis, finely chopped or 1/2-1 tsp chilli flakes.
- You need of ground turmeric.
- Prepare of garam masala powder.
- It’s of x can 400 ml coconut milk.
- Prepare of Juice of 1 lemon.
- You need of 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. Fresh curry leaves are now sold in most major supermarkets. 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.
Creamy squash and sweetcorn curry - vegan instructions
- 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 😋.
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. Learn how to make Creamy Tofu and Pepper Curry ~ Vegan curry of capsicums/bell peppers cooked in a mildly spiced creamy tofu and tomato gravy. “I do not claim that I can tell a story as it ought to be told. I only claim to know how a story ought to be told.” ~.