Recipe of Ultimate Creamy squash and sweetcorn curry - vegan

Hey everyone, it is Louise, welcome to my recipe page. Today, we're going to prepare a special dish, Simple Way to Prepare Any-night-of-the-week Creamy squash and sweetcorn curry - vegan. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Creamy squash and sweetcorn curry - vegan, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Creamy squash and sweetcorn curry - vegan delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Creamy squash and sweetcorn curry - vegan is 3-4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

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 that.

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.

Ingredients and spices that need to be Get to make Creamy squash and sweetcorn curry - vegan:

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

Instructions to make 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 😋

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So that's going to wrap it up with this exceptional food Recipe of Favorite Creamy squash and sweetcorn curry - vegan. Thanks so much for reading. I'm sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!