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Before you jump to Creamy squash and sweetcorn curry - vegan recipe, you may want to read this short interesting healthy tips about Deciding on Healthy and balanced Fast Food.
Almost every single article about losing weight and getting healthy tells readers to avoid drive through windows like the plague as well as to do all of their own cooking. There’s some worth to that. From time to time, though, the last thing you want is to have to make a meal from scratch. Sometimes you just wish to hit the drive through along the way home and call it a day. Why shouldn’t you be capable of do this every now and then and not have a bunch of guilt about slipping up on your diet? This is possible because plenty of the popular fast food destinations are trying to make their menus healthy now. Here’s how it is possible to eat healthfully while you are at a fast food restaurant.
Pick out a drive through with a restaurant that is known for catering to people with better palates. Arby’s by way of example, doesn’t serve burgers. Instead you’ll be able to pick from roast beef sandwiches, salads, wraps and various healthier items. While Wendy’s has served hamburgers for decades, they also have a lot of other healthy options like salads, baked potatoes and chili. Not many fast food spots are as unhealthy as McDonalds with its deep fried every thing.
Logic states that that one the simplest way to stay healthy is to sidestep the drive through and never eat fast food. While, in most cases, this is a good strategy, if you make smart choices, there is no reason to feel guilty for visiting a drive through one or two times a month. Sometimes the best thing is to let another person create your dinner. There isn’t any reason to feel guilty about going to the drive through when you make healthful decisions!
We hope you got benefit from reading it, now let’s go back to creamy squash and sweetcorn curry - vegan recipe. To make creamy squash and sweetcorn curry - vegan you need 12 ingredients and 8 steps. Here is how you do it.
The ingredients needed to cook Creamy squash and sweetcorn curry - vegan:
- Provide 1 butternut squash
- Provide 4 tbsp olive oil
- Use Sea salt
- Take 1 x 340g can sweetcorn, drained
- Use 1 onion, peeled and finely chopped
- You need 3 garlic cloves, peeled and crushed
- Get 2 red chillis, finely chopped or 1/2-1 tsp chilli flakes
- You need 2 tsp ground turmeric
- Prepare 1 tsp garam masala powder
- Take 1 x can 400 ml coconut milk
- Get Juice of 1 lemon
- Prepare Fresh coriander to garnish
Steps 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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