Corn, Red Pepper & Coconut Curry
Subtly spiced, creamy and delicious this curry is entirely plant based. Use fresh, tinned or frozen sweetcorn and adust the cooking time accordingly.
Ingredients
- 1 tbsp coconut oil
- 1 large onion skinned, quartered, thinly sliced
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp ground fenugreek
- 0.5 tsp ground turmeric
- 2 tsp garam masala
- 1 tsp paprika
- 4 cloves garlic finely grated or chopped
- 2-3 cm ginger root peeled, finely grated or chopped
- 2-3 green chillies deseeded, finely chopped
- 1 small handful dried curry leaves
- 1 large red pepper cut into strips
- 2 cobs/ears corn (or 250g tinned/frozen corn) kernals removed from cobs/ears
- 400 ml coconut milk
- salt to taste
- sugar to taste optional
- 1 small bunch coriander roughly chopped
- 1 handful dried coconut shavings to serve optional
Instructions
-
In a large pan, heat the coconut oil. Add the sliced onion and cook, stirring often until starting to soften and brown (10-15 min).
-
Meanwhile, put all the ground spices, garam masala & paprika (NOT the curry leaves) in a small bowl and stir in enough cold water to make a thinnish paste. Set aside.
-
Add the garlic, ginger and green chilli to the onions in the pan and cook, stirring, for another 2-3 min.
-
Stir in the spice paste and cook gently until the liquid is evaporated (approx 10 min)
-
Add the curry leaves, red pepper and corn. Stir and cook for 2 min.
-
Add the coconut milk and a little salt. Stir well, bring to the boil and then turn the heat to a gentle simmer. Cook until the corn is cooked and the sauce is reduced to your liking (approx 20-30 min).
-
Add a little sugar if liked, plus more salt if needed and stir in half the chopped coriander.
-
Serve with the remaining coriander sprinkled over, plus the coconut shavings if using.