Creamy squash and sweetcorn curry - vegan. Great recipe for Creamy squash and sweetcorn curry - vegan. This is a creamy curry with a gentle heat and pretty quick to make. If you have any peas, they go really well - just add at the end and cook through.

Creamy squash and sweetcorn curry - vegan It's filling, flavorful, and comes together very quickly. 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.

Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, creamy squash and sweetcorn curry - vegan. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

Great recipe for Creamy squash and sweetcorn curry - vegan. This is a creamy curry with a gentle heat and pretty quick to make. If you have any peas, they go really well - just add at the end and cook through.

Creamy squash and sweetcorn curry - vegan is one of the most well liked of current trending foods in the world. It's simple, it's quick, it tastes yummy. It's enjoyed by millions every day. Creamy squash and sweetcorn curry - vegan is something which I have loved my entire life. They're fine and they look fantastic.

To begin 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 cook it.

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

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

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.

Steps 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 😋.

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. In Swahili 'Kasoli' translates as 'Sweetcorn', 'Jugu' as 'Peanuts' and 'Saak' means 'Curry'. This sweetcorn and peanut curry or Makai ki Sabji is not too spicy, but creamy, mild and sweet without any addition of any sweetener. It is specifically a Corn on the cob curry and so fun to relish with your hands.

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