Creamy squash and sweetcorn curry - vegan. 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. As an Amazon Associate I earn from qualifying purchases.
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In a large frying pan, heat two. [ FULL RECIPE BELOW] This soup is super creamy and is a perfect way to start your Thanksgiving meal, or any Fall meal in general!
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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. As an Amazon Associate I earn from qualifying purchases.
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Ingredients requirements - Creamy squash and sweetcorn curry - vegan:
- Require 1 for butternut squash.
- Give 4 tbsp - olive oil.
- Prepare for Sea salt.
- You need 1 - x 340g can sweetcorn, drained.
- Provide 1 for onion, peeled and finely chopped.
- You need 3 garlic cloves, peeled and crushed.
- You need 2 of red chillis, finely chopped or 1/2-1 tsp chilli flakes.
- Need 2 tsp of ground turmeric.
- Prepare 1 tsp of garam masala powder.
- Need 1 x can 400 ml coconut milk.
- You need Juice of 1 lemon.
- Provide Fresh coriander to garnish.
Healthy vegan sweet potato corn chowder with curry spices and a little kick. 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. Creamy, sweet Butternut Squash Curry served over piles of steaming rice.
Creamy squash and sweetcorn curry - vegan making:
- 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 😋.
It's quick, it's easy, you don't need anything fancy, it's healthy, comforting and. A creamy and fragrant vegan butternut squash curry with spinach, chickpeas, coconut, red curry paste, & vibrant flavors of lemongrass Vegan and Gluten Free. Butternut squash curry is what I'm currently craving. D and I recently crossed into country number. Loaded with spicy flavors and tasty veggies, this creamy butternut squash curry is guaranteed to become a household favorite.
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