Creamy squash and sweetcorn curry - vegan. D and I recently crossed into country number. 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.

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. Fresh curry leaves are now sold in most major supermarkets. You can have Creamy squash and sweetcorn curry - vegan using 12 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Creamy squash and sweetcorn curry - vegan

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

Corn season is here, and I'm so happy! I love diving through the bins of corn cobs at the farmer's market, and bringing home the sweetest golden stalks. Post your pics to Instagram using #sweetpotatosoul. I like to use light coconut milk in this recipe to cut down on calories.

Creamy squash and sweetcorn curry - vegan instructions

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 😋.

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. Making your own curry powder from scratch in this recipe gives the most wonderful authentic and rich flavour. Serve with fluffy rice or naan bread for a filling family meal.