Coconut Corn Curry with Peanuts
Ingredients
- 4 corn on the cob
- 150g baby corn
- 200g baby spinach
- 1 red onion
- 1 tablespoon olive oil
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric
- 1 teaspoon ground coriander
- 1 teaspoon Kashmiri chilli powder
- 400ml tin coconut milk
- 70g tomato purée
- 3 tablespoons runny peanut butter
- 1/4 teaspoon salt
- 30g roasted peanuts
- 25g fresh coriander
- garlic
- ginger
For serving
- 250g cooked brown rice or fresh hot rotli
Preparation
Wash and prepare all your vegetables. Chop each corn cob into 4 segments. Finely chop the coriander and peanuts and set them aside.
Finely chop the onion and sauté it in oil over medium-high heat with the cumin seeds until it becomes soft and starts to brown. Then, add the garlic, ginger, and spices. Stir for a minute, being careful not to let the spices burn. Then, add the tomato purée and mix for another minute.
Next, add 100ml of water, coconut milk, and peanut butter to the mixture. Mix well to form the curry sauce and bring it to a simmer.
Add the corn to the curry sauce, reduce the heat to medium, and sprinkle in half of the peanuts and coriander. Cover and let it cook for 10 minutes.
Uncover and add the baby spinach. Stir well over medium heat to wilt the spinach.
Sprinkle the remaining peanuts and coriander on top to serve. Enjoy!
Notes
This recipe is a fusion of Gujarati and East African flavors.
It can be prepared in about 20 minutes and is packed with nutrients.
