Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, creamy squash and sweetcorn curry - vegan. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
It's easy to make, wonderfully satisfying and perfect for a hearty midweek dinner or weekend lunch. This creamy vegan butternut squash curry with chickpeas, broccolini, and rice makes a hearty main dish. In September, I was fortunate enough to go to New York City with my husband, and we did what we always do in cities with lots of vegan options: Eat.
Creamy squash and sweetcorn curry - vegan is one of the most well liked of recent trending meals on earth. It is appreciated by millions every day. It’s simple, it’s fast, it tastes delicious. Creamy squash and sweetcorn curry - vegan is something which I’ve loved my whole life. They are fine and they look fantastic.
To get started with this recipe, we have to first prepare a few components. 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:
- Make ready 1 butternut squash
- Make ready 4 tbsp olive oil
- Prepare Sea salt
- Prepare 1 x 340g can sweetcorn, drained
- Get 1 onion, peeled and finely chopped
- Prepare 3 garlic cloves, peeled and crushed
- Make ready 2 red chillis, finely chopped or 1/2-1 tsp chilli flakes
- Prepare 2 tsp ground turmeric
- Make ready 1 tsp garam masala powder
- Take 1 x can 400 ml coconut milk
- Make ready Juice of 1 lemon
- Get Fresh coriander to garnish
I hope you love this Sweet Corn Pasta as much as we do. If you try it, please come back and leave me a comment below with your feedback and star rating. You can also find me on social media. Be sure to tag @veggie_inspired and #veggieinspired so I'm sure to see it.
Instructions to make Creamy squash and sweetcorn curry - vegan:
- 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 😋
Add squash, corn, and beans, and the remainder of the broth. Once boiling, reduce heat to simmer. It also contributes to the creaminess and overall flavor of this butternut squash curry. I prefer using Pacific Foods' Organic Vegan Creamy Soups because they're made with real, organic veggies, herbs, and plant-based beverages instead of cream. They're organic, vegetarian, vegan, dairy-free, and gluten-free.
So that is going to wrap it up with this special food creamy squash and sweetcorn curry - vegan recipe. Thanks so much for reading. I’m sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
