Sweetcorn & Peanut Curry

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Delicious vegetarian curry ready in 30 minutes.
This is inspired by a Gujarati curry and is an unusual dish.

2 onions, roughly chopped
2 tbsp sunflower oil
1 tsp cumin seeds
1 tsp black mustard seeds
3 garlic cloves, chopped
1 tin chopped tomatoes or 4 fresh tomatoes, chopped
1 tsp chilli powder
1 tsp turmeric powder
1 tsp ground coriander
1 tsp ground cumin
½ tsp sugar
½ tsp salt
2 corn on the cob, kernels sliced from the cob or 1 cup frozen sweetcorn
60g peanuts
4 heaped tbsp natural yoghurt
2 handfuls of fresh coriander, chopped

– Add the sunflower oil, cumin and mustard seeds to a hot wok and let them sizzle and pop.

– Add the onions and mix through. Cook for 8-10 minutes until golden.

– Add garlic and cook for another couple of minutes.

– Add tomatoes and mix through. Cover and cook on low heat for 10 minutes.

– Add the spices, sugar and salt and mix together.

– Add the corn to the masala and cook for 2-3 minutes.

– Dry roast peanuts in a hot pan until golden.

– Crush in a pestle & mortar and add to the masala with 200ml water and stir through.

– Turn the heat off. Add yoghurt and stir in.

– Cover and cook for another 10-15 minutes on low until the corn is cooked.

Stir before serving. Add coriander to the curry and serve with onion pulao, chapati or naan.

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