Sweetcorn Curry
- Serves:
- 4
- Ready in:
- 30 to 60 mins
Ingredients
- 750g tinned or frozen sweetcorn
- 500g tinned chopped tomatoes, blended in a liquidiser
- 1 medium white onion, finely chopped
- 1 tbsp crushed garlic
- 1 tbsp crushed ginger
- 2-3 fresh green chillies, finely chopped
- 2 tsp salt
- 100ml single cream
- 8 tbsp sunflower oil
- 3 tbsp fresh coriander, finely chopped
- 6 tbsp peanuts, coarsely grounded
- 1 tsp chilli powder
- 1 tsp turmeric powder
- 1 tsp ground coriander
- 1 tsp garam masala
Method
- 1
In a large pot, heat up the oil on a medium heat, once hot add the cumin seeds and allow to crackle for 20 seconds. Add the onions, garlic, ginger, crushed chillies and sauté until light brown. Add the peanuts and fry for 2-3 minutes.
- 2
Pour in the tomatoes, sweetcorn and the also the dried spices, stir well and allow to simmer for 30 minutes with a lid on, stirring occasionally.
- 3
Finally pour in the single cream, sprinkle in the coriander, stir and cook for a further 10 minutes. Serve with chapatti or naan bread.
PER SERVING: 48.3g FAT (Excluding extras)
Sweetcorn Curry was taken from COOK VEGETARIAN
Download Cook Vegetarian now! Available on your Newsstand...
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- 750g tinned or frozen sweetcorn
- 500g tinned chopped tomatoes, blended in a liquidiser
- 1 medium white onion, finely chopped
- 1 tbsp crushed garlic
- 1 tbsp crushed ginger
- 2-3 fresh green chillies, finely chopped
- 2 tsp salt
- 100ml single cream
- 8 tbsp sunflower oil
- 3 tbsp fresh coriander, finely chopped
- 6 tbsp peanuts, coarsely grounded
- 1 tsp chilli powder
- 1 tsp turmeric powder
- 1 tsp ground coriander
- 1 tsp garam masala
- 1
In a large pot, heat up the oil on a medium heat, once hot add the cumin seeds and allow to crackle for 20 seconds. Add the onions, garlic, ginger, crushed chillies and sauté until light brown. Add the peanuts and fry for 2-3 minutes.
- 2
Pour in the tomatoes, sweetcorn and the also the dried spices, stir well and allow to simmer for 30 minutes with a lid on, stirring occasionally.
- 3
Finally pour in the single cream, sprinkle in the coriander, stir and cook for a further 10 minutes. Serve with chapatti or naan bread.
PER SERVING: 48.3g FAT (Excluding extras)
Sweetcorn Curry was taken from Cook Vegetarian
DOWNLOAD COOK VEGETARIAN NOW! AVAILABLE ON YOUR NEWSSTAND...
