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.

This delicious east African curry recipes is guaranteed to be a hit with the whole family. Step by step and video of Sweetcorn and Peanut Curry, Kasoli Nu saak. This delicious east African curry recipes is guaranteed to be a hit with the whole family. 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

It's 1 of butternut squash.
Prepare 4 tbsp of olive oil.
Prepare of Sea salt.
It's 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.
You need 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.
Prepare of Fresh coriander to garnish.

This Red Curry Kabocha Squash Soup has the most wonderful pairing of Thai red curry and sweet, creamy kabocha squash. This recipe is vegan, oil-free, full of flavour and easy to make with simple, everyday ingredients. In a wide skillet, heat oil over medium-high. When hot, add squash cubes in one layer.

Creamy squash and sweetcorn curry - vegan step by step

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 😋.

Use a slotted spoon to lift squash out, and set aside. Cut a lengthwise slit in each chile to open it, but leave whole. Add coconut milk, veggie broth and cook until squash is tender. Stir in salt and pepper and serve. Add the red curry paste, yellow curry powder, and coriander.