A DIFFERENT Vegetarian Sweetcorn Curry *** Slimmers Version
Tender yellow sweetcorn kernels are cooked with red peppers and tomatoes in this tasty
DIFFERENT vegetarian curry.
You can use canned sweetcorn kernels (I actually prefer the tinned version)
2 fresh corn-on-the-cob
Light oil spray
1 small onion, finely chopped
2 red peppers, de-seeded and cut into 2 cm cubes
1 fresh green chilli, cut in half length ways and deseeded
6-8 fresh curry leaves
1 teaspoon ground coriander
250 g chopped tomatoes
half a teaspoon of artificial sweetener
3 tablespoons finely chopped coriander leaves
1 teaspoon garam masala
Using a sharp knife, strip the corn kernels off the cobs, put into a bowl and set aside.
Spray a large non-stick frying pan with the light oil spray and place over medium heat.
Add the onion and stir-fry for 4-5 minutes until softened.
Add the sweetcorn, red pepper, chilli, curry leaves and ground coriander and stir-fry for 2 minutes.
Add the tomatoes and sweetener, stir, cover and cook gently for 8-10 minutes.
Remove the frying pan from the heat and stir in the chopped coriander and garam masala.
Season well and serve with the lemon wedges (to squeeze over the curry).
This serves about 4 people
preparation time should be about 5 minutes
and the cooking time should be about 20 minutes in total.
Different – ENJOY!