How to Make ��️ Perfect Creamy squash and sweetcorn curry - vegan Recipes 🍮 by Alice Waters

How to Making Recipes Creamy squash and sweetcorn curry - vegan using 12 ingredients and 8 steps

Creamy squash and sweetcorn curry - vegan. - Fresh curry leaves are now sold in most major supermarkets. Creamy, sweet Butternut Squash Curry served over piles of steaming rice. Summer might be coming to a close, but if fall means piles of steamy rice and creamy squash filled curry in a deep huggable bowl then yes, I am ready. - If you're like a number of us, you know that you have to be eating more healthy. Nonetheless, making a positive change in your eating habits doesn't suggest that you can't make your favorite recipes anymore. With the renewed curiosity in wholesome cooking and eating, there are plenty of new and interesting methods to adapt your time-tested recipes to make them better for you- and you are able to do it without sacrificing a bit of flavor. It does not matter why you are changing your consuming habits- to your health or your appearance- making modifications doesn't mean giving up all of your favourite foods.

This soup mingles the superb taste of baked potato, sweet corn and holy trinity of soups - onion, celery and carrots. Chives and potatoes are inseparable so. Today I show you how to make a delicious Vegan curry. Indian Butternut Squash Curry is a delicious vegan curry simmered with fragrant spices and rich coconut milk.

➽ 1 butternut squash.
➽ 4 tbsp olive oil.
➽ Sea salt.
➽ 1 x 340g can sweetcorn, drained.
➽ 1 onion, peeled and finely chopped.
➽ 3 garlic cloves, peeled and crushed.
➽ 2 red chillis, finely chopped or 1/2-1 tsp chilli flakes.
➽ 2 tsp ground turmeric.
➽ 1 tsp garam masala powder.
➽ 1 x can 400 ml coconut milk.
➽ Juice of 1 lemon.
➽ Fresh coriander to garnish.

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. Indian Butternut Squash Curry is a delicious vegan curry simmered with fragrant spices and rich coconut milk. I like to use light coconut milk in this recipe to cut down on calories. Plus, I find that the butternut squash is rich and creamy on its own, meaning that we don't need the full fat coconut milk.

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 😋.

Creamy squash and sweetcorn curry - vegan - 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. Indian Butternut Squash Curry is a delicious vegan curry simmered with fragrant spices and rich coconut milk. I like to use light coconut milk in this recipe to cut down on calories. Plus, I find that the butternut squash is rich and creamy on its own, meaning that we don't need the full fat coconut milk.