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Green Bean, Cashew and Sweetcorn Curry

 I love experimenting with curries. Especially when the result is as successful as this recipe. I’ve adapted this one from my okra, potato and onion dry masala curry. Using the same dry masala as a base but given a completely new twist with sweetcorn, cashews and green beans.

What I really love about this recipe, aside from the fact that it is so quick to make and involves minimal preparation, is that it is so unlike the typical restaurant dishes found in most Indian restaurants. It’s not a combination you might think of, but it really works.

The spices contrast so well with the sweetness of the corn. The green beans bring a gorgeous freshness whilst the cashews bring crunch. This truly is delicious!

Green Bean, Cashew and Sweetcorn Curry
Serves 4
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Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Prep Time
10 min
Cook Time
25 min
Total Time
35 min
183 calories
14 g
0 g
13 g
5 g
2 g
194 g
1068 g
3 g
0 g
11 g
Nutrition Facts
Serving Size
194g
Servings
4
Amount Per Serving
Calories 183
Calories from Fat 113
% Daily Value *
Total Fat 13g
20%
Saturated Fat 2g
10%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 8g
Cholesterol 0mg
0%
Sodium 1068mg
45%
Total Carbohydrates 14g
5%
Dietary Fiber 3g
13%
Sugars 3g
Protein 5g
Vitamin A
13%
Vitamin C
7%
Calcium
5%
Iron
12%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. • 1 tbsp vegetable or sunflower oil
  2. • 1 white onion, small dice
  3. • 2 cups sweetcorn
  4. • 1 ½ cups green beans, small dice
  5. • ½ cup cashews, halved or roughly chopped
  6. • 4 tbsp ground cumin and coriander
  7. • 1 tsp turmeric
  8. • 1 tbsp crushed peanuts
  9. • 1 tbsp gram flour (chickpea flour)
  10. • ½ tbsp. red chili powder
  11. • 1.5 tsp Salt
  12. • Few tsps of water, as necessary
  13. • Finely chopped fresh coriander for garnishing
Instructions
  1. Heat oil on medium heat in a wide pan.
  2. Add onions and green beans. Allow these to cook for 3-4mins or just until the onions start to turn translucent. Add the cashews and sweetcorn and cook for a further 3-4mis.
  3. Whilst the veg mixture is cooking, in a mixing bowl, whisk or stir together the ground cumin and coriander, turmeric, crushed peanuts, gram flour, red chilli powder and salt.
  4. Add to the veg mixture. Mix well and cover for 15mins on a low to medium heat with the lid on. 10minutes in, add a few teaspoons of water just to loosen the mixture and to help deglaze the pan. Mix well. Cover for a further 5mins and there you have it.
beta
calories
183
fat
13g
protein
5g
carbs
14g
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Sweet Chilli Kitchen http://sweetchillikitchen.com/

 

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