Sweetcorn & Red Pepper Curry

I made this curry as a vegetable  side dish, to go with a meal of honey roasted leg of lamb & coconut rice. For the final result, there are photos on that post. But happily, this would probably serve 3 -4 as a main with rice. Its really easy, and got a lot of compliments from my fellow greedies. I was inspired to make this by some fresh corn cobs in the farmers market, and I’m glad I made it, even though with two other dishes to make that evening it was a bit stressful for about 5 minutes (feel the love, feeeel the lovvvve). This would also go very well on a baked potato, or as a side with some plain chicken. Although these recipes may seem to have a lot of ingredients, once you have bought a stock of spices, its really nothing in pence to put together and freezes well.

To serve up to 6 generously as a side dish, or 3 generously as a main:

  • 1 red pepper, diced
  • 1/2 small onion, peeled & roughly chopped
  • 1/4 tin of chopped tomatoes
  • 7-10g fresh ginger, roughly chopped
  • 2 cloves garlic, roughly chopped
  • 2 tbsp vegetable oil
  • 1 tsp cumin seeds
  • 3/4 tsp turmeric
  • 3/4 tsp chilli powder
  • 2 tsp ground coriander
  • salt & pepper
  • 500g sweetcorn, fresh, tinned or frozen
  • 225ml milk
  • 1 tbsp tomato puree
  • 2 tbsp plain yoghurt
  • 1/2 tsp garam masala

Get your onion, chopped tomatoes, ginger and garlic and put them in a blender. Whizz up.

Heat up your pan, and add the oil. Fry the cumin seeds – you should be able to smell when they’re cooked but in case in you’re not confident or have a bad cold, time between 20 and 30 seconds. Stop before anything smokes.  Add your paste of ginger, onion, garlic & tomato and cook this over a medium heat for about 10 minutes. Again, try and go by the smell. When you think that’s had enough – and its a fairly relaxed process given I can’t see your flame, and luckily the tomatoes protect the other ingredients to an extent – pop in your turmeric, chilli, coriander & salt and cook these for about a minute. Then, put in the pepper and sweetcorn and cook that for about 5 minutes. Then, add the milk and tomato puree, bring it up to the boil and cook that for 15 minutes, or until a lot of the liquid has evaporated. Turn the heat right down and then add your yoghurt and garam masala. Scofffffffffffff.

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One Response to Sweetcorn & Red Pepper Curry

  1. Pingback: Honey Roasted Indian Lamb with Coconut Rice « GreedyRosie's Dinner Blog

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