Recipe: Delicious Creamy squash and sweetcorn curry - vegan

Creamy squash and sweetcorn curry - vegan. It's easy to make, wonderfully satisfying and perfect for a hearty midweek dinner or weekend lunch. 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. If you make this you'll end up with a partial can of coconut milk leftover; when I'm in that situation I usually dilute it with a little.

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. This speedy and roasted creamy corn soup is here to show the world just how much vegan food rocks. You can cook Creamy squash and sweetcorn curry - vegan using 12 ingredients and 8 steps. Here is how you create it.

Ingredients of Creamy squash and sweetcorn curry - vegan

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

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. I'm Melanie McDonald (but you can call me Mel), best-selling cookbook author and creator of A Virtual Vegan. I share well-tested, creative, flavour-packed vegan recipes with clear.

Creamy squash and sweetcorn curry - vegan guidance

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 😋.

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. Top tip for making Slow-cooked squash and sweetcorn korma. Easily adaptable, make with your favourite veg and curry powder. Corn season is here, and I'm so happy!