Keralan Coconut Broth with Corn-on-the-Cob and Cannellini Beans

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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.

Method

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
Add the red pepper and onion, season lightly and cook for 4-5 minutes until softened and golden brown
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
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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Keralan Coconut Broth with Corn-on-the-Cob and Cannellini Beans

Keralan Coconut Curry

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Keralan Coconut Broth with Corn-on-the-Cob and Cannellini Beans

Keralan Coconut Curry

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