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

Hello everybody, it is Jim, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, creamy squash and sweetcorn curry - vegan. One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

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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!

To get started with this recipe, we have to 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. Take 4 tbsp olive oil
  3. Prepare Sea salt
  4. Prepare 1 x 340g can sweetcorn, drained
  5. Get 1 onion, peeled and finely chopped
  6. Prepare 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. Make ready Juice of 1 lemon
  12. Make ready Fresh coriander to garnish

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. Spice up your butternut squash soup with some curry powder and ginger.

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 😋

Bon Appetit's recipe called for pancetta and chicken broth, but I knew I could easily make it vegetarian and amp up the. Spice up your butternut squash soup with some curry powder and ginger. Season with salt and pepper to taste. Place on foil-lined sheet pan and roast. This speedy and roasted creamy corn soup is here to show the world just how much vegan food rocks.

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