Corn curry

Method

1. In a food processor, blend together the onions, tomatoes, ginger and garlic.

2. Heat the oil in a large non-stick saucepan and fry the cumin seeds for 30 seconds or until their aroma starts to release.

3. Add the tomatoes, ginger and garlic paste and cook, stirring often, over a moderate to high heat for 7-8 minutes until the oil bubbles on the side of the pan.

4. Add the turmeric, chilli and coriander powder and salt and stir for a minute.

5. Add the frozen sweetcorn (straight from the freezer is fine) and cook for 5 minutes.

6. Add the milk and simmer gently for 15 minutes.

7. Add the yogurt and cook for another 3-5 minutes or until the oil rises to the surface.

8. Stir in the garam masala. Check and adjust the seasoning if necessary.

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Ingredients

1 onion, cut into large pieces
3 small cooking Tomatoes, quartered
1-2 cm ginger root, peeled and roughly chopped
3 garlic cloves, halved
4-6 tbsp vegetable oil
1 tsp Cumin seeds
3/4 tsp Turmeric
1-2 tsp Chilli powder, or to taste
2 tsp ground coriander
750g frozen Sweetcorn
450ml Milk
4 tbsp Yogurt
1/2 tsp Garam masala

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