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
- 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
- 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.