Sweetcorn and Ginger Curry

I love the sweetness and crunch of fresh sweetcorn and although you don’t often see it in Indian or Thai recipes, this combination of the corn with a good amount of ginger and spices, gives a lovely contrast of textures and flavours. The sweetness of the sweetcorn compliments the spices. 

Serve with chapati, rice or as a side dish to a meat curry.

Sweetcorn and Ginger Curry

Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Servings: 2

Ingredients

  • 2 large corn on the cob or 1 large tin sweetcorn
  • 2 tbsp coconut or sunflower oil
  • 1 small piece root ginger
  • 1 small onion finely diced
  • 2 cloves garlic peeled and coarsely chopped
  • 2 tbsp tomato purée
  • 1 tsp Thai green curry paste
  • 1 tsp tamarind paste
  • 1 tsp ground cumin
  • 1 small red chilli seeded and finely chopped

Instructions

  • Peel the ginger and cut into fine strips about 1cm long.
  • Heat the oil gently and add the onion, cooking until translucent.
  • Add the sweetcorn, ginger and garlic and cook slowly over a low heat for about 12 minutes.
  • Add tomato purée, cumin, Thai paste, red chilli and tamarind and stir. Add about 50 - 100ml water to loosen mix and continue cooking for a further 8 - 10 minutes until the mixture thickens slightly and the sweetcorn is just cooked. It's nice to keep some of the crunch to the corn.

Notes

Serve with chapati, rice or as a side dish to a meat curry.

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