How to make Creamy squash and sweetcorn curry - vegan easy

Creamy squash and sweetcorn curry - vegan - It was delicious !!!!! Easy to make and a crowd pleaser !!!. Today I am sharing this Creamy squash and sweetcorn curry - vegan! A quick and easy dinner that is ready in under 45 minutes! 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. D and I recently crossed into country number. Creamy, sweet Butternut Squash Curry served over piles of steaming rice. It's quick, it's easy, you don't need anything fancy, it's healthy, comforting and.

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. Fresh curry leaves are now sold in most major supermarkets.

You can cook Creamy squash and sweetcorn curry - vegan with 12 Ingredients and 8 steps. See the following guide!

1. 1 butternut squash.
2. 4 tbsp olive oil.
3. Sea salt.
4. 1 x 340g can sweetcorn, drained.
5. 1 onion, peeled and finely chopped.
6. 3 garlic cloves, peeled and crushed.
7. 2 red chillis, finely chopped or 1/2-1 tsp chilli flakes.
8. 2 tsp ground turmeric.
9. 1 tsp garam masala powder.
10. 1 x can 400 ml coconut milk.
11. Juice of 1 lemon.
12. Fresh coriander to garnish.

This speedy and roasted creamy corn soup is here to show the world just how much vegan food rocks. Many vegan foods are noted for not having enough bite to them - the same can absolutely not be said of this corn soup. Some of the sweetcorn is cooked in a pan, the rest is deeply roasted in oil. This vegan curry is made with rich coconut milk and infused with enough spices to make your tongue tingle.

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 😋.

It's the kind of dish that makes you look forward to dinner all day long. How does a warm and creamy squash curry sound to you right now? Indian Butternut Squash Curry is a delicious vegan curry simmered with fragrant spices and rich coconut milk. I like to use light coconut milk in this recipe to cut down on calories. Plus, I find that the butternut squash is rich and creamy on its own, meaning that we don't need the full fat coconut milk.