Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, creamy squash and sweetcorn curry - vegan. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.

Creamy squash and sweetcorn curry - vegan is one of the most well liked of current trending meals on earth. It’s appreciated by millions daily. It is easy, it is quick, it tastes delicious. They’re fine and they look fantastic. Creamy squash and sweetcorn curry - vegan is something that I’ve loved my entire life.

We Have Almost Everything on eBay. 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.

To get started with this recipe, we have to prepare a few components. You can have creamy squash and sweetcorn curry - vegan using 12 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Creamy squash and sweetcorn curry - vegan:

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

Creamy squash and sweetcorn curry - vegan instructions. Add the onion and sauté on a. Creamy squash and sweetcorn curry - vegan. This vegan butternut squash curry is the perfect weeknight dinner for the winter.

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 😋

Creamy squash and sweetcorn curry - vegan. This vegan butternut squash curry is the perfect weeknight dinner for the winter. It's filling, flavorful, and comes together very quickly. I know this vegan curry is a winner when my meat-loving husband won't stop eating it. It's easy to make, wonderfully satisfying and perfect for a hearty midweek dinner or weekend lunch.

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