Sweetcorn Curry

Name: Sweetcorn Curry
Prep time: 60 min
Cook time: 60 min
Yield: 4
Cuisine: British
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

Serves: 4

Ready in: 30 to 60 mins

Eco Friendly Freezes Well Gluten Free‏ Vegan Friendly

Know your nutrients

Calories

628 -

Fat

47.8g -

Saturates

8.6g -

Sugars

23.4g -

Salt

2.93g -

Protein

13.6g -

Carbs

38.3g -

Fibre

10.9g -

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Ingredients
Method

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:

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.
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.
Finally pour in the single cream, sprinkle in the coriander, stir and cook for a further 10 minutes. Serve with chapatti or naan bread.

Print Recipe www.britishsweetcorn.com