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!
- • 1 tbsp vegetable or sunflower oil
- • 1 white onion, small dice
- • 2 cups sweetcorn
- • 1 ½ cups green beans, small dice
- • ½ cup cashews, halved or roughly chopped
- • 4 tbsp ground cumin and coriander
- • 1 tsp turmeric
- • 1 tbsp crushed peanuts
- • 1 tbsp gram flour (chickpea flour)
- • ½ tbsp. red chili powder
- • 1.5 tsp Salt
- • Few tsps of water, as necessary
- • Finely chopped fresh coriander for garnishing
- Heat oil on medium heat in a wide pan.
- 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.
- 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.
- 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.