Sweet corn kernels in coconut curry

This dish feels like such a holiday, tropical island nostalgia inducing dish.

  
Love love love sweetcorn and its versatility. It goes so well with coconut curry and here is my recipe for making it.

Ingredients

  • 1 tin of sweetcorn
  • 1 red onion, chopped
  • Handful of curry leaves
  • 1 tablespoon ginger and garlic 
  • 1 teaspoon cumin seeds
  • 1 green chilli, chopped
  • 1 tin of coconut milk
  • 1 teaspoon garam masala
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon salt
  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon coriander powder
  • Handful or coriander
  • 2 tablespoons oil

Method

  1. In a saucepan boil the sweetcorn for around 20 minutes and then drain.
  2. Meanwhile in another pan, add the oil and cumin seeds and heat up on medium heat.
  3. When the cumin seeds start to sizzle, add the green chillies and onions and cook for around 10 minutes.
  4. Now add the curry leaves, garlic and ginger and cook for a further 6 minutes.
  5. Now add the sweetcorn and ground spices except garam masala and give everything a good mix.
  6. Cook this for around 5 minutes, stirring regularly, and then add the coconut milk.
  7. Add the garam masala, salt and cover the pan for around 4-5 minutes.
  8. Mix the curry well and garnish with coriander leaves.
  9. Best eaten with chapattis although it goes really well with rice too.  

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