Brothy Corn on The Cob & White Kidney Bean
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This is such a delicious curry, full of summery flavours and colours. You can cook the corn in the curry but also cheat by microwaving them in their husks for 3 minutes before shucking and halving. Great served with rice or crusty bread.
Keralan Coconut Curry
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  • 1 tsp vegetable oil
  • 1 pack of The Spice Tailor Keralan Coconut Curry
  • ½ red bell pepper, sliced
  • ½ small onion, finely sliced
  • 3 corn on the cobs, cut in half
  • ½ tbsp lemon juice
  • 75g-100g cooked white kidney beans
  • Seasoning to taste
  1. Heat the oil in a saucepan and sizzle the spices from the spice pouch for 10-20 seconds or until the seeds are popping, adding the extra chilli if you would like some heat
  2. Add the red bell pepper and onion, season lightly and cook for 4-5 minutes until softened and golden brown
  3. Add the sauce pouch, the corn on the cobs plus 300ml water and bring to a boil. Simmer until the corn is cooked, around 10-15 minutes
  4. Add the lemon juice, beans (if using) and season to taste, adding lots of black pepper. The sauce can be as thin or thick as you like. We like it lightly creamy.
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