Coconut, Cashew and Corn Curry - In A Hurry!
A superfast and nutritious meal that can be eaten as a soup with crusty bread or with fluffy rice, couscous or quinoa. Perfect when you want something quick and filling.
Servings: 4
Ingredients
- 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
- 1/2 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
Instructions
- 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.