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Creamy squash and sweetcorn curry - vegan
Creamy squash and sweetcorn curry - vegan

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We hope you got benefit from reading it, now let’s go back to creamy squash and sweetcorn curry - vegan recipe. You can cook creamy squash and sweetcorn curry - vegan using 12 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to cook Creamy squash and sweetcorn curry - vegan:
  1. Use 1 butternut squash
  2. Take 4 tbsp olive oil
  3. Use Sea salt
  4. Get 1 x 340g can sweetcorn, drained
  5. Take 1 onion, peeled and finely chopped
  6. Provide 3 garlic cloves, peeled and crushed
  7. Prepare 2 red chillis, finely chopped or 1/2-1 tsp chilli flakes
  8. You need 2 tsp ground turmeric
  9. Provide 1 tsp garam masala powder
  10. Use 1 x can 400 ml coconut milk
  11. Prepare Juice of 1 lemon
  12. Get Fresh coriander to garnish
Steps to make Creamy squash and sweetcorn curry - vegan:
  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 😋

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