Creamy squash and sweetcorn curry - vegan. An easy vegan curry with tender sweet squash, coconut milk, garam masala, turmeric, fresh mint and coriander - simple to prepare Slightly sweet with added richness from the coconut milk, this simple vegan curry is a winner. It's also freezable if you need a quick. 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.

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. You can have Creamy squash and sweetcorn curry - vegan using 12 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Creamy squash and sweetcorn curry - vegan

Prepare 1 of butternut squash.
You need 4 tbsp of olive oil.
It's of Sea salt.
Prepare 1 of x 340g can sweetcorn, drained.
It's 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.
It's 2 tsp of ground turmeric.
It's 1 tsp of garam masala powder.
You need 1 of x can 400 ml coconut milk.
It's of Juice of 1 lemon.
Prepare of Fresh coriander to garnish.

D and I recently crossed into country number. 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.

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 😋.

Fresh curry leaves are now sold in most major supermarkets. This curry is the perfect compromise. Sweet potato and chickpeas, both of which are hearty but won't weigh you down, are swimming in a creamy coconut milk broth that's rich with Thai red chili paste and spicy ginger. This creamy corn soup is one just example. It's light, it's tasty, it's creamy - and it's satisfyingly filling!