Sweetcorn curry

Prep time: 10 mins     cook time: 30 mins

Serves 4-6

One of my favourite curries - smoky and hot. With vibrant colour and bold flavour, this vegan curry will make a perfect dinner addition - you can serve it with rice, flatbreads of your choice, roasted spiced butternut squash or saag aloo. You can prepare it in a jiffy and enjoy with your family or friends! If you like it super spicy - add more chillies to suit your preference.

I prefer to grind my own spices as I think I get more flavour like that but you can replace it with the powder if you wish.

1/2 tsp cumin seeds, toasted

1/4 tsp fenugreek seeds, toasted

1 1/2 tsp coriander seeds, toasted

1 tsp paprika

1 tsp smoked paprika

3/4 tsp ancho chilli flakes (Mexican chilli, mildly spicy and fruity)

1/4 tsp turmeric

1 Tbsp veg oil

1 medium onion, chopped

2 small green chillies, chopped finely

3 garlic cloves, minced

1/2" ginger, minced

2 cups* fresh corn kernels (or substitute with canned sweetcorn)

400 ml chopped tomatoes

1 Tbsp tomato paste

1 cup coconut milk

1/2 lemon, juice only

salt and pepper

fresh coriander, chopped and chilli slices (optional) to serve

1. Grind all the spices together.

2. In a pan, heat up the oil and add the onion. Fry with a little of salt till translucent.

3. Add chopped chillies and garlic with ginger, fry for 30 secs. Add the spice blend and fry for another 30 secs. Add corn and fry for 2 mins.

4. Add coconut milk, tomatoes and tomato paste, bring to simmer and let it cook for about 20 to 30 mins stirring occasionally.  

5. Season to taste, add lemon juice and fresh coriander leaves. Serve immediately!

*1 cup = 250 ml