Meals and Courses

Sweetcorn, Coconut and Tomato Curry

cook 20 mins
Tags: Quick eats
Ingredients
  • 1 tablespoon vegetable oil
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 tablespoon grated fresh root ginger
  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground turmeric
  • 400 g (13 oz) can chopped tomatoes
  • 200 ml (7 fl oz) coconut milk
  • 4 sweetcorn cobs, cut into thick slices
  • salt and pepper
  • handful of chopped fresh coriander, to garnish
Directions
  • Heat the oil in a large, flameproof casserole dish. Add the onion and cook for 5 minutes until softened. Stir in the garlic, ginger and whole spices and cook for 1 minute until the spices start to sizzle.
  • Add the ground spices, stir well, then add the tomatoes and coconut milk. Bring to the boil, then reduce the heat and simmer for 10 minutes.
  • Season to taste, add the sweetcorn and cook for 2–3 minutes until just tender. Serve scattered with the coriander.
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