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Baby corn, butternut & almond curry
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2 tsp coconut oil
3 onions, thinly sliced
3 cloves garlic, crushed
30g fresh root ginger, finely chopped
100g Cooks’ Ingredients Tikka Curry Paste
1½ tsp vegan vegetable bouillon powder
500ml unsweetened almond milk alternative
1 butternut squash, deseeded and cut into 2cm chunks
175g pack baby corn, halved
½ x 28g pack coriander, roughly chopped
25g toasted flaked almonds
4 tbsp fat free natural yogurt, to serve
1. Heat the oil in a large saucepan or deep sided frying pan. Fry the onions for 10 minutes or until deep golden and caramelised. Lift out half onto a plate and add the garlic, ginger, curry paste, bouillon powder, almond milk, squash and 300ml water to the pan. Bring to a gentle simmer and cook, uncovered, for 15-20 minutes until the squash is tender.
2. Stir in the corn and most of the coriander. Cook for a further 10 minutes until the corn is tender and the juices are slightly thickened. Serve in shallow bowls, scattered with the reserved onions, coriander and almonds, with spoonfuls of yogurt.
Cook’s tip Serve this delicious curry with basmati rice or one of the ready cooked dishes, such as Waitrose Pilau Rice or Spinach & Carrot Pilau Rice.
Typical values per serving:
2 of your 5 a day.
This recipe was first published in April 2018.