Sweetcorn curry

This is another easy store cupboard recipe perfect for when you think you have nothing in the house to cook.  It takes fewer than 20 minutes to prepare and has a fabulous crunchy texture as well as a deep flavour provided by the garam masala.  Steve and I eat it with bread as we need a steady supply of carbohydrates for our daily commute by bicycle but it also works as a dish by itself - think of it as a spicy thick soup.


Serves 2 as a main course

Ingredients

• 1 tablespoon light tasting vegetable oil
• 1 teaspoon cumin seeds
• 1 small onion - chopped
• 195 grams canned sweetcorn (drained weight 150 grams)
• 227 grams canned chopped tomatoes
• 1/2 teaspoon chilli powder
• 1/4 teaspoon turmeric powder
• 1 teaspoon coriander-cumin powder
• 1/2 teaspoon salt
• 1/4 teaspoon garam masala
• small handful chopped coriander

Method

1. Heat the oil in a small pan.
2. Add the cumin seeds and let them sizzle for a minute or two.
3. Now add the chopped onion and let them cook until they are soft and transparent.
4. Drain the sweetcorn and add it to the pan along with the tomatoes, chilli powder, turmeric powder, coriander-cumin powder, salt and garam masala.  Stir well.
5. Cover the pan and let it cook on a low heat for 5-10 minutes.  
6. Garnish with the coriander and serve.

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