North Indian · Lunch, Dinner
Corn and spinach curry
Sweet corn simmered in a smooth spinach gravy, no onion or garlic needed.
- Calories
- 511 kcal
- Protein
- 15 g
- Carbs
- 81 g
- Fat
- 14 g
- Prep
- 10 min
- Cook
- 20 min
Per serving, for one person.
Ingredients
- 150 g Sweet corn
- 180 g Spinach
- ½ chilli Green chillies
- 1 tsp Cumin seeds
- ½ tomato Tomatoes
- ¾ tbsp Sunflower oil
- ½ tsp Salt
- 55 g Basmati rice
Method
- Cook the rice in twice its volume of water for 12 minutes, covered.
- Blanch the spinach for 2 minutes, then blend with the green chilli to a smooth purée.
- Heat oil, splutter cumin, add tomato and cook 4 minutes, then add the spinach purée and simmer 6 minutes.
- Add the corn and a splash of water, simmer 8 minutes until the corn is tender.
- Season with salt and serve with the rice.
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