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- Gujarati Corn on the Cob Curry
Gujarati Corn on the Cob Curry
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4 serving
Prep time:
Cook time:
Serves: 4
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Ingredients
- 120g peanuts, preferably red-skinned (plus extra to serve)
- 6 corn cobs
- 5 tbsp rapeseed oil
- 60g chickpea flour, (gram flour)
- 300ml greek yoghurt
- 1½ tsp salt
- 1½ tsp ground turmeric
- 1½ tsp chilli powder
- 1 tsp sugar
Recipe tips / Prepare ahead
NOTE: You will need a food processor or spice grinder to grind the peanuts for this curry.
Method
Step 1
First grind the nuts to a fine consistency in a spice grinder or food processor and set aside.
Step 2
Next, de-husk the cobs and pull off any silky strands. Make a deep horizontal cut halfway down each cob and break in half. Bring a pan of water to the boil, add the corn and boil for 6 to 8 minutes, until tender, then drain.
Step 3
Put the oil into a large lidded frying pan over a low to medium heat and, once hot, add the chickpea flour, stirring continuously to smooth out any lumps. After around 4 minutes it will start to turn a pinkish brown. When it does, add the ground peanuts, turn the heat right down and cook for 5 minutes, stirring frequently
Step 4
Add the yoghurt, salt, turmeric, chilli powder and sugar to the pan. Stir to mix, then increase the heat to medium. Slowly ladle in 600ml of water, stirring until you have a smooth consistency.
Step 5
Put the sweetcorn cobs into the pan, cover with the lid and leave to heat through for around 5 minutes, until the sauce is the consistency of double cream. Transfer to a serving dish or individual bowls and scatter over some crushed peanuts. Serve with rice or chapattis and encourage people to get stuck in with their hands.
Shop the ingredients
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OfferBuy any 2 for £5.50
KP Original Salted Peanuts 250g
250g£3.25
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Other
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Ocado Ground Turmeric 45g
45g90p
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