Creamy squash and sweetcorn curry - vegan. 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.

Creamy squash and sweetcorn curry - vegan Creamy, sweet Butternut Squash Curry served over piles of steaming rice. 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.

Hey everyone, I hope you are having an incredible day today. Today, I'm gonna show you how to make a distinctive dish, creamy squash and sweetcorn curry - vegan. One of my favorites. This time, I'm gonna 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.

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To begin with this particular recipe, we have to 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 it.

Composition - Creamy squash and sweetcorn curry - vegan:

Give 1 - butternut squash.
Give 4 tbsp olive oil.
You need of Sea salt.
Give 1 - x 340g can sweetcorn, drained.
Prepare 1 for onion, peeled and finely chopped.
Prepare 3 - garlic cloves, peeled and crushed.
Need 2 red chillis, finely chopped or 1/2-1 tsp chilli flakes.
Give 2 tsp - ground turmeric.
Require 1 tsp for garam masala powder.
You need 1 - x can 400 ml coconut milk.
Give of Juice of 1 lemon.
Need - Fresh coriander to garnish.

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..squash lentil curry is creamy and flavored with warm spices, butternut squash This curry also happens to be one of my favorite meal prep lunch recipes: makes a big batch It's filling, but healthy, and I love that it's vegan, as we are making an effort to consume. A creamy and fragrant vegan butternut squash curry with spinach, chickpeas, coconut, red curry paste, & vibrant flavors of lemongrass Vegan and Gluten Free. Butternut squash curry is what I'm currently craving.

Creamy squash and sweetcorn curry - vegan how to cook:

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 😋.

D and I recently crossed into country number. This curry is the perfect compromise. Sweet potato and chickpeas, both of which are hearty but won't weigh you down, are swimming in a creamy coconut milk broth that's rich with Thai red chili paste and spicy ginger. Creamy (vegan!) Butternut Squash Linguine with Fried Sage. Nigella's vibrant vegan curry, both to look at and eat.

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