Creamy squash and sweetcorn curry - vegan

Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to make a special dish, creamy squash and sweetcorn curry - vegan. One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

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Creamy squash and sweetcorn curry - vegan is one of the most popular of current trending meals on earth. It’s enjoyed by millions daily. It’s simple, it is fast, it tastes delicious. They’re fine and they look fantastic. Creamy squash and sweetcorn curry - vegan is something which I’ve loved my whole life.

To get started with this particular recipe, we must 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:
  1. Take 1 butternut squash
  2. Take 4 tbsp olive oil
  3. Get Sea salt
  4. Take 1 x 340g can sweetcorn, drained
  5. Take 1 onion, peeled and finely chopped
  6. Make ready 3 garlic cloves, peeled and crushed
  7. Get 2 red chillis, finely chopped or 1⁄2-1 tsp chilli flakes
  8. Take 2 tsp ground turmeric
  9. Make ready 1 tsp garam masala powder
  10. Make ready 1 x can 400 ml coconut milk
  11. Make ready Juice of 1 lemon
  12. Get Fresh coriander to garnish

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

Instructions 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 😋

Creamy squash and sweetcorn curry - vegan step by step. 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.

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