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