Coconut Sweetcorn and Spinach Curry
Ingredients
- 1 large red onion
- 1 tablespoon olive oil
- 1 teaspoon mustard seeds
- 2 teaspoons cumin seeds
- 5 black cardamoms
- 2 teaspoons minced ginger
- 4 cloves garlic, finely chopped
- 2 teaspoons turmeric
- 1-2 chillies (optional)
- 1 tin finely chopped tomatoes
- 4 corn on the cob, halved or 500g frozen sweetcorn or a mix
- 1 tin coconut cream
- 250g bag baby spinach leaves
- Large handful fresh coriander leaves, chopped
- Salt to taste
Preparation
Fry the onion, mustard seeds and cardamoms in oil until almost translucent and the mustard seeds start to pop.
Add the cumin, garlic, ginger and chilli, then stir for a minute on low heat being careful not to brown the garlic.
Add all the rest of the ingredients except the coconut cream, cover with a lid and leave to simmer for about 10-12 minutes until the sweetcorn is fully cooked.
Take the lid off and cook away any excess water until you get a thick gravy, then add the spinach leaves and cook for a minute or 2 to wilt the leaves.
Stir in the coconut cream, sprinkle on some more coriander and simmer for a few minutes.
Serve with hot naan, rice or chapattis.
