Hello everybody, it is me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, creamy squash and sweetcorn curry - vegan. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.
Creamy squash and sweetcorn curry - vegan is one of the most favored of recent trending meals on earth. It’s enjoyed by millions daily. It is easy, it’s quick, it tastes yummy. Creamy squash and sweetcorn curry - vegan is something which I’ve loved my whole life. They are nice and they look fantastic.
Butternut squash and sweetcorn erriseri There might seem to be a lot of chillies in this, but it's not a hot dish, because the natural sweetness of the squash and sweetcorn, combined with the rich. Creamy and delicious, this vegetarian sweetcorn chowder is made with butternut squash for extra flavour and taste. It's easy to make, wonderfully satisfying and perfect for a hearty midweek dinner or weekend lunch. Add squash to the simmering beans and bring back to a very slow boil.
To begin with this particular recipe, we must prepare a few ingredients. You can cook creamy squash and sweetcorn curry - vegan using 12 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Creamy squash and sweetcorn curry - vegan:
- Get 1 butternut squash
- Take 4 tbsp olive oil
- Take Sea salt
- Prepare 1 x 340g can sweetcorn, drained
- Make ready 1 onion, peeled and finely chopped
- Take 3 garlic cloves, peeled and crushed
- Make ready 2 red chillis, finely chopped or 1/2-1 tsp chilli flakes
- Take 2 tsp ground turmeric
- Prepare 1 tsp garam masala powder
- Get 1 x can 400 ml coconut milk
- Take Juice of 1 lemon
- Prepare Fresh coriander to garnish
Subtly-sweet butternut squash is simmered with creamy coconut milk, warming spices, and fire-roasted tomatoes. This is a great sweetcorn curry for chapatis /rotis as it is cooked in a creamy and thick peanut gravy. If it is made with loose sweetcorn then it pairs so well with steamed plain rice or cumin rice. Many East-African Gujaratis love to pair this curry with deep-fried Indian bread Poori or Masala Poori for Sunday breakfast.
Instructions to make Creamy squash and sweetcorn curry - vegan:
- 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 😋
If it is made with loose sweetcorn then it pairs so well with steamed plain rice or cumin rice. Many East-African Gujaratis love to pair this curry with deep-fried Indian bread Poori or Masala Poori for Sunday breakfast. Canned pumpkin purée and creamy oat milk, heavily seasoned with Indian spices make a sweet and satisfying curry sauce for the chickpea curry. It's a rich, creamy fall-centric curry that you can eat on its own, or serve over steamed rice, quinoa or couscous. If you want to incorporate different vegetables, go ahead.
So that’s going to wrap it up with this special food creamy squash and sweetcorn curry - vegan recipe. Thanks so much for reading. I am sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
