Every Saturday morning my girls go to gymnastics class. It has been this way for the last 12 years. Wow! I don’t think I’ve written that down before and it sounds like an awfully long time. It is an awfully long time! I wouldn’t have it any other way. When I look at their lean, strong bodies I know I’ve done the right thing keeping that single weekend routine in the diary for all this time. Mentally and physically gymnastics is shaping them for the lives ahead as it did mine. Now what does this have to do with coconut, cashew and corn curry?
Well Saturday morning gymnastics means we all come home around 2pm totally famished. Lunch needs to be bish, bash, boshed out quickly. So quickly in fact that my girls often think I should go head to head with Jamie Oliver and his 15 minute meals.
So here you are. Coconut, cashew and sweetcorn curry. In a hurry!
- 1 cup of cashew nuts – about three handfuls
- 2 tbsp vegetable oil
- 2 tsp mustard seeds
- 3 long, thing green chillies – roughly chopped
- 3 to 4 medium sized potatoes cut into 2cm chunks. King Edward or Maris Piper work well
- 1 tin coconut milk
- ½ tsp turmeric
- 2 tsp cumin powder
- salt to your taste. I use about 1 tsp
- 4 cobs of corn, cut into 2 inch pieces
- Fresh coriander leaves to garnish
- Toast the cashew nuts in a dry wok until they start to brown and fill your kitchen with a wonderful nutty aroma. Set to one side.
- Add the vegetable oil to the wok and heat on a medium flame for a few minutes. Pop in a mustard seed or two. If it fizzles and pops then the oil is hot enough.
- Add the mustard seeds to the oil and let them crackle and pop for a few seconds.
- Add the green chillies closely followed by the potatoes. Turn the heat down a little and cover to stop it all spitting at you.
- Lift the lid and add the spices and salt then pour over the tin of coconut milk.
- Fill the tin with water and pour that in, stir and then cover again.
- Leave that to cook for 5 minutes and then add the sweetcorn and toasted cashews.
- Leave that for a further 5 minutes and the potatoes should be cooked, the sweetcorn nicely steamed with a little bite and the cashews softened.
- Garnish with the fresh coriander and then serve as is with crusty bread. Or serve on top of a bed of fluffy rice, quinoa or couscous. Up to you.
Truth be told I wanted to get a little more veg into the girls so I plopped a handful of spinach on their plates before spooning this on top. Gone in seconds with a lovely baguette to mop up the wok. It could have gone right back into the cupboard as it was spotless when we’d finished.
Related links
- Sweetcorn inspiration on my Pinterest board
- Smoky Sweetcorn Soup from Kellie’s Food to Glow
- Squash and Sweetcorn Tamales from Monica Shaw at SmarterFitter
- Sweetcorn and Tomato Curry by Ana Jones at The Guardian
- Sweetcorn Chowder by Katy Beskow at Delicious Magazine
It looks and sounds just wonderful Urvashi. So fresh and full of flavour.
Thanks! It is so good I might have it again today!
Loving this form factor for sweetcorn, a favourite vegetable!
Thanks Monica. One day my breakfasts will be as epic as yours