Delicious vegetarian curry ready in 30 minutes. This is inspired by a Gujarati curry and is an unusual dish.
2 onions, roughly chopped
2 tsbp sunflower oil
1 tsp cumin seeds
1 tsp black mustard seeds
3 garlic cloves, chopped
1 tin chopped tomatoes or 4 fresh tomatoes, chopped
1 tsp chilli powder
1 tsp turmeric powder
1 tsp ground coriander
1 tsp ground cumin
½ tsp sugar
½ tsp salt
2 corn on cob, kernels sliced from the cob or 1 cup frozen sweetcorn
4 heaped tbsp natural yoghurt
2 handfuls of fresh coriander, chopped
Add sunflower oil, cumin and mustard seeds to a hot wok and let them sizzle and pop.
Add the onions and mix through.
Cook for 8-10 minutes until golden.
Add garlic and cook for another couple of minutes.
Add tomatoes and mix through.
Cover and cook on low heat for 10 minutes.
Add the spices, sugar and salt and mix together.
Add the corn to the masala and cook for 2-3 minutes.
Dry roast peanuts in a hot pan until golden.
Crush in a pestle & mortar and add to the masala with 200ml water and stir through.
Turn the heat off.
Add yoghurt and stir in.
Cover and cook for another 10-15 minutes on low until the corn is cooked.
Stir before serving.
Add coriander to the curry and serve with onion pulao, chapati or naan.