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We hope you got insight from reading it, now lets go back to creamy squash and sweetcorn curry - vegan recipe. To make creamy squash and sweetcorn curry - vegan you only need 12 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Creamy squash and sweetcorn curry - vegan:
- You need of butternut squash.
- Use of olive oil.
- Use of Sea salt.
- You need of x 340g can sweetcorn, drained.
- Prepare of onion, peeled and finely chopped.
- Take of garlic cloves, peeled and crushed.
- You need of red chillis, finely chopped or 1/2-1 tsp chilli flakes.
- Use of ground turmeric.
- Take of garam masala powder.
- You need of x can 400 ml coconut milk.
- Prepare of Juice of 1 lemon.
- Prepare of Fresh coriander to garnish.
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 saut 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 its 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 didnt have any so used spring onion. Serve and enjoy .
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