Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, creamy squash and sweetcorn curry - vegan. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

Creamy squash and sweetcorn curry - vegan is one of the most well liked of recent trending foods on earth. It is appreciated by millions every day. It is simple, it’s quick, it tastes yummy. Creamy squash and sweetcorn curry - vegan is something which I have loved my whole life. They’re nice and they look wonderful.

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.

To begin with this recipe, we have to first prepare a few components. You can cook creamy squash and sweetcorn curry - vegan using 12 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Creamy squash and sweetcorn curry - vegan:

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

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. 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.

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 😋

D and I recently crossed into country number. 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. Loaded with spicy flavors and tasty veggies, this creamy butternut squash curry is guaranteed to become a household favorite.

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