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The ingredients needed to prepare Creamy squash and sweetcorn curry - vegan:
- You need 1 butternut squash
- Provide 4 tbsp olive oil
- Prepare Sea salt
- You need 1 x 340g can sweetcorn, drained
- You need 1 onion, peeled and finely chopped
- Prepare 3 garlic cloves, peeled and crushed
- Provide 2 red chillis, finely chopped or 1/2-1 tsp chilli flakes
- Take 2 tsp ground turmeric
- Prepare 1 tsp garam masala powder
- Get 1 x can 400 ml coconut milk
- Use Juice of 1 lemon
- You need 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 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 😋
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