Sweetcorn & Red Pepper Curry
August 5, 2009 1 Comment
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.