Meenal doesn’t have a lot of patience (something to do with having two young boys possibly?) so when she showed me how to make this delicious curry, I had a quick few minutes to jot down the recipe – which also goes to show that if you have everything ready, it really doesn’t take long to make this hearty wholesome dish.
There are a few Indian curries that my sister makes better than I’ve ever tasted, and one of these is her sweetcorn curry. It’s a curry that everyone absolutely loves, even craves. We usually eat this with the Gujarati spiced roti called thepla, but the extra ground peanuts and addition of coconut milk make this particular recipe so wholesome that it is a meal in itself, filled with warmth and richness and spice (the spoon of red chilli in the picture certainly looks like more spice than might be necessary!), and so it is perfect for these colder months. Serve with some brown rice or quinoa, a dollop of yoghurt and of course coriander. It’s really quiet the treat!
*to make ground peanuts, grind together around 3 tablespoons of peanuts in a blender very quickly, careful not to overblend as you still want to retain a slight crunch. It should be more of a grainy powder than a paste.