Coconut Sweetcorn Curry
Preparation time: 15 minutes | Cook time: 2 hours | Serves: 4 – 6
Spice Level: Medium
Ingredients
- 1kg whole Sweetcorn
- 1L Water
- 2 Tsp Salt
- ½ tsp Turmeric Powder
- 1 Tbsp Sunflower Oil
- 1½ Tsp Cumin Seeds
- 5 Whole Black Peppercorns
- 3-5 Whole Cloves
- 2 small Cinnamon sticks (in half)
- 5-6 Curry Leaves
- 1 Tbsp Ginger (paste)
- ½ Tbsp Chilli (paste)
- 1 Tbsp Cumin Powder
- 1 Tsp Salt
- 70-75g Peanuts (grinded)
- 1½ Tbsp Lemon Juice
- 250ml Coconut Milk
- ½ Cup Coriander leaves
Method
1. Cut the Sweetcorn into roughly 3cm wide pieces. Add the Sweetcorn pieces in a medium pot, and boil with 1L water on medium – high heat, also add 2 Tsp Salt and ½ Tsp Turmeric powder to the pot. Cook until the Sweetcorn is soft, this takes about 20 minutes.
2. After the sweetcorn is done, in another large pot; on medium – high heat, add 1 Tbsp sunflower oil, add 1½ Tsp Cumin Seeds and 5 Whole Black Peppercorns. Then add 3-5 Cloves and 2 small Cinnamon sticks (in half) cook for one minute then add the 5-6 Curry Leaves and let it cook for another 2 minutes.
3. Afterwards add the cooked sweetcorn – along with the boiled water and cook for 25-30 minutes on medium heat.
4. Then add the 1 Tbsp Ginger, ½ Tbsp Chilli paste, 1 Tbsp Cumin powder and 1 Tsp Salt and mix through and cook for 15 minutes.
5. Now add the 70-75gr grinded peanuts and 1½ Tbsp Lemon Juice and combine this through and cook for 10 minutes.
6. Finally add 250ml coconut milk and ½ cup chopped coriander leaves and mix through and cook until the sauce becomes thick (about 30-40 minutes).
Enchanted Spice 