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5 from 2 votes

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.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Cuisine: Indian
Servings: 4
Author: Urvashi Roe

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.