Recipe: Sweetcorn Coconut Curry
SERVES 4 TO 6
3 corn cobs, chopped into 3 or 4 pieces
1 medium sized aubergine, sliced
2 tins coconut cream
The juice of 1 lemon
¼ tsp turmeric powder
1 tsp salt
1 tbsp garlic paste
½ tbsp ginger paste
A handful of fresh coriander, chopped
Fresh red and green chillies, chopped, to garnish (optional)
1 Heat ½ tbsp of oil in a large frying pan, and brown half the aubergines for 2 to 3 minutes on each side until golden brown and crisp all over.
2 Place them onto a plate and repeat with the remaining aubergines. Set aside.
3 Place a large saucepan over a medium-high heat.
4 Add the corn cobs, coconut cream, lemon juice, garlic, ginger, chilli, salt and turmeric and mix to combine.
5 Bring the mixture to the boil, then lower the heat. Add the chopped coriander, mix again and cover.
6 When the corn is about 5 minutes away from being done, add the sliced aubergines and mix again, carefully to combine. Cover and cook until aubergines and corn are tender.
7 Garnish with chopped chillies and serve.