Sweetcorn Cob and Peanut Curry

SERVES 4-6

5 MINS PREP

COOKS IN 30 MINS

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Tailored to Taste

In this dish, pieces of sweetcorn cobs are coated in a punchy, tangy tomato curry laced with crunchy peanuts - every bite provides a burst of flavour and textures. Eat with your hands with chappati or roti to polish off the sauce. Should you have any leftover, cut the corn off the cobs and add to grain salads, stews, rice pilaf, or even raita.

Ingredients

5 tbsp. of The Spice Tailor Malabar Curry Paste or The Spice Tailor Tikka Masala Curry Paste
4 sweetcorn cobs
3 tbsp. vegetable oil
1½ tsp. cumin seeds
1 small onion, finely chopped
1” piece of ginger, about 20g peeled weight, finely grated
200g tinned chopped tomatoes
75g roasted salted peanuts, coarsely crushed
3-4 tbsp. coconut cream
Handful of coriander leaves, to garnish

Method

Use a strong, sharp knife to carefully cut the sweetcorn cobs into 3-4 pieces each.
Heat the oil in a wide pan over medium heat. Tip in the cumin seeds and fry for a minute or so until they smell fragrant. Add the red onion, ginger and a pinch each of salt and pepper. Cook for about 8-10 minutes, stirring occasionally, until the onions are soft and translucent. Add the chopped tomatoes and a splash of water and cook down until the masala is thick and cooked through and releases oil back into the pan, around 10 minutes.
Stir in the tikka masala curry paste, sweetcorn and 1 cup of water; bring to a simmer. Cover the pan with a lid and cook over medium-to-high heat for 7-8 minutes until the corn is tender. Stir in the coconut cream and 2/3rds of the peanuts and simmer for another minute or two.
Season to taste and serve with the remaining peanuts and coriander leaves.

Tailored to Taste

In this dish, pieces of sweetcorn cobs are coated in a punchy, tangy tomato curry laced with crunchy peanuts - every bite provides a burst of flavour and textures. Eat with your hands with chappati or roti to polish off the sauce. Should you have any leftover, cut the corn off the cobs and add to grain salads, stews, rice pilaf, or even raita.

Ingredients

5 tbsp. of The Spice Tailor Malabar Curry Paste or The Spice Tailor Tikka Masala Curry Paste
4 sweetcorn cobs
3 tbsp. vegetable oil
1½ tsp. cumin seeds
1 small onion, finely chopped
1” piece of ginger, about 20g peeled weight, finely grated
200g tinned chopped tomatoes
75g roasted salted peanuts, coarsely crushed
3-4 tbsp. coconut cream
Handful of coriander leaves, to garnish

Method

Use a strong, sharp knife to carefully cut the sweetcorn cobs into 3-4 pieces each.
Heat the oil in a wide pan over medium heat. Tip in the cumin seeds and fry for a minute or so until they smell fragrant. Add the red onion, ginger and a pinch each of salt and pepper. Cook for about 8-10 minutes, stirring occasionally, until the onions are soft and translucent. Add the chopped tomatoes and a splash of water and cook down until the masala is thick and cooked through and releases oil back into the pan, around 10 minutes.
Stir in the tikka masala curry paste, sweetcorn and 1 cup of water; bring to a simmer. Cover the pan with a lid and cook over medium-to-high heat for 7-8 minutes until the corn is tender. Stir in the coconut cream and 2/3rds of the peanuts and simmer for another minute or two.
Season to taste and serve with the remaining peanuts and coriander leaves.