Recipe of Ultimate Creamy squash and sweetcorn curry - vegan

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We hope you got insight from reading it, now let's go back to creamy squash and sweetcorn curry - vegan recipe. To cook creamy squash and sweetcorn curry - vegan you need 12 ingredients and 8 steps. Here is how you achieve it.

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

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