Charcoal Sweetcorn, Mustard & Butterbean Curry

Nothing sates my soul like Spice. Be it the fragrant kiss of Cardamom or Vanilla, or the fiery heat of Mustard or Chilli, each has its place in my heart.

This combines sweet, Seasonal Corn ,burnished over coals for the ultimate bowl of comfort. If you don’t have a charcoal BBQ, these taste delicious grilled.

sweetcorn curry, sweetcorn recipes, tarka, easy curry, family meals, autumn food, fall food, comfort food

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Author: Suze Morrison

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Charcoal Sweetcorn, Mustard & Butterbean Curry

Prep time: 30 MinCook time: 28 MinTotal time: 58 Min

Nothing sates my soul like Spice. Be it the fragrant kiss of Cardamom or Vanilla, or the fiery heat of Mustard or Chilli, each has its place in my heart.This combines sweet, Seasonal Corn ,burnished over coals for the ultimate bowl of comfort. If you don’t have a charcoal BBQ, these taste delicious grilled.

Ingredients

Curry Paste

• 4 Garlic Cloves, peeled
• 4 Small Hot Chillies, chopped
• 30g Fresh Ginger, chopped
• 1 tsp Cumin Seeds, toasted
• 1 tsp Coriander Seeds, toasted
• 1 tsp Ground Turmeric
• 4 Black Peppercorns
• 1 tsp Soft Brown Sugar

Tarka

• 2 tbsp Rapeseed Oil
• 1tsp Brown Mustard Seeds
• 1 tsp Black Mustard Seeds

Curry

• 2 Corn Cobs, soaked in water for 4 hours, husks on but silk removed
• 75g Cashew Nuts, soaked overnight
• 1 Large Onion, finely sliced
• Rapeseed Oil
• 2 Cardamom Pods
• 2 Cinnamon Sticks
• 400g Tin Coconut Milk
• 400g Tin Butterbeans, drained
• 200-300mlVegetable Stock
• Sea Salt &Lemon Juice to taste
• Steamed Rice, Roti & Fresh Coriander to serve

Instructions

1. Begin with the paste, pulse all ingredients in a blender with a little oil, you may need to scrape down the sides a few times.
2. Transfer to a bowl, drain the cashews and blend them with 200ml water until very smooth, no need to wash the blender. Set aside.
3. Heat a BBQ and grill the corncobs, still in their husks, until the husks burn away, and the sweetcorn is tender & charred. Allow the cobs to cool then run a knife vertically down the cobs to remove the kernels. Reserve with cobs and the kernels separately.
4. Add the cobs to the vegetable stock and bring to a simmer. Turn off the heat and allow to infuse while you make the curry.
5. Heat a good amount of oil in a sauté pan and add the onion. Reduce the heat and cook for 15-20 minutes or until the fat separates and it is beautifully golden brown. Add the spice paste and increase the heat a little. Cook for a further 10-12 minutes or until fragrant. Add the cardamon pods and cinnamon sticks and cook 2 minutes more.
6. Add the coconut milk, cashew cream, butterbeans, and sweetcorn kernels. Strain the cobs from the stock and add that to the pan, discarding the cobs. Gently stir and cook on medium low for 5-10 minutes or until slightly reduced.
7. Taste and adjust the seasoning with salt & lemon juice to your liking.
8. Heat the oil for the tarka in a pan, add the mustard seeds and cook until they begin to burst. Remove from the heat and immediately pour over the curry. Swirl through then divide between 4 bowls. Garnish with fresh Coriander.
9. Serve with steamed rice and roti.

https://gourmetglow.co.uk/recipes/charcoal-sweetcorn-mustard-butterbean-curry

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