20-Minute Corn Curry
Total Time
20 minutes
Prep Time
0 seconds
Cook Time
20 minutes
Rating
0 out of 5 stars
(0)
Ingredients
2 servings
- 1 onion
- 2 cloves garlic
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 x 12 oz tin sweetcorn
- 400ml canned coconut milk
- 2 tablespoons desiccated coconut
- 4.5 oz baby corn
- 4.5 oz sugar snap peas
- 240g canned chickpeas
- tablespoon olive oil
- pinch of sea salt & black pepper
How would you rate this recipe?
Preparation
Step 1
Heat a drizzle of olive oil in a medium pan over medium–high heat; add the onion and garlic, with a sprinkle of salt and pepper. Cook for 4–5 minutes, stirring occasionally, until softened and translucent. Then add the paprika, cumin and drained corn; stir and cook for a further 2 minutes, before adding the coconut milk and desiccated coconut. Bring to a simmer and leave to bubble gently for 8–10 minutes.
Step 2
If you prefer a smooth texture, carefully remove about ⅓ of this corn and coconut mixture from the pan, pour into a blender or NutriBullet and blitz until smooth. Then return to the pan with the baby corn, sugar snap peas and chickpeas, if using (if you like a chunky texture, feel free to omit this step). Bring to a simmer and cook for 5–6 minutes until the baby corn and peas are tender.
Step 3
Serve with rice, topped with fresh coriander, a squeeze of lime juice and a sprinkle of dried red chilli flakes, if desired.
Step 4
Save recipe for the next time?
