Larder Cupboard Curry

Sweetcorn Sabzi

‘What’s your quickest Indian dish?’ It’s a question I’m asked all the time…my usual response is ‘The one I order from the take-away’. The subtext to the question is, ‘Isn’t Indian food complex and difficult to cook?’ If that’s you…then this diamond of a recipe is for your eyes only. I call it Larder Cupboard Curry because you’ve probably got many of these spices lurking in your cupboards alongside the tins of sweetcorn equipping you for Armageddon. It’s quicker than a Federer serve and packs in more energy than a pint of Redbull. The sizzling spices will tingle the senses, the perky peppers and crunchy sweetcorn will satisfy your textural needs and the verdant coriander will remind that it’s the best herb on the planet! From famished to fulfilled in 15 minutes it’s a Indian vegan recipe on natural steroids.

  • 4 green finger chillies
  • 3 cloves of garlic
  • 1 thumb of ginger
  • Pinch of salt
  • 100ml rapeseed oil
  • 2 tsp panch phoran
  • 2 x spring onions, finely chopped
  • 1 x green, red and orange pepper, washed and diced
  • 1 ½ tsp salt
  • ¼ tsp turmeric
  • 2 tsp ground coriander
  • ½ tsp ground cumin
  • 2 palmfuls of fresh coriander, chopped
  • 2 x 300g tins of sweetcorn with juice
  • 2 tsp toasted sesame seeds
Sweetcorn curry

How To Make Sweetcorn Sabzi

Crush the chillies, garlic, ginger and salt into a paste.

Using a large pan, heat the oil for a couple of minutes and add the panch phoran into the oil. Once they start to fizz and pop add the spring onions and peppers and cook for a minute until they soften. Add the masala paste, turmeric, ground coriander and a third of the fresh coriander, cook for a minute. Now tip in the tins of sweetcorn and cook over medium heat for 8-9 minutes. Leave to rest for a few minutes then just before serving dust with sesame seeds and coriander leaves.

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