Tender sweetcorn cooked in a spicy tomato sauce makes a flavoursome curry.
Serves: 4
Ingredients:
6 frozen corn cobs, thawed
1 tbsp oil½ tsp cumin seeds
1 onion, finely chopped
2 garlic cloves, crushed
1 fresh green chilli, finely chopped
1 tbsp curry paste
1 tsp ground coriander
1 tsp ground cumin
¼ tsp ground turmeric
½ tsp salt
½ tsp granulated sugar
400 g chopped tomatoes
1 tbsp tomato purée (paste)
150 ml water
115 g frozen peas, thawed
2 tbsp chopped fresh coriander (cilantro)
Chapatis or rice to serve, optional
Method:
1. Using a sharp knife, cut each piece of corn in half crossways to make 12 equal pieces in total.
2. Bring a large pan of water to the boil and cook the corn cob pieces for 10-12 minutes. Drain well.
3. Heat the oil in a large heavy pan and fry the cumin seeds for 2 minutes or until they begin to splutter. Add the onion, garlic and chilli and fry for about 5-6 minutes until the onion is golden.
4. Add the curry paste and fry for 2 minutes. Stir in the remaining spices, salt and sugar and fry for a further 2-3 minutes, adding some water if the mixture is too dry.
5. Add the chopped tomatoes and tomato purée together with the water and simmer for 5 minutes or until the sauce thickens. Add the peas and cook for a further 5 minutes.
6. Stir in the pieces of corn and the fresh coriander and cook for 6-8 minutes more, until the corn and peas are tender.
