‘Live in each season as it passes; breathe the air, drink the drink, taste the fruit.’
I love discovering new ingredients in the farmers market. This year I found baby corn. Baby corn is actually the early picked maize. At this point it is softer and has less starch and sugar. I bought little ears that were about 7-inches long, roasted them, chopped them and put them straight in the curry. This is because the cob is softer so you can eat the whole thing, adding more fibre to your dish and a little less preparation in your cooking.
For the curry, I blended the spinach, onions, tomatoes, garlic and spices and then cooked that mixture, making this a short cut recipe. I also used cashew nuts instead of cream and added almond yogurt for some probiotics and a sour elements.
Ingredients
Serving: 2-4 serving
- 1 bunch spinach (2 cups packed spinach)
- ¼ cup coriander leaves
- ¼ cup fresh mint leaves
- 2 cups chopped tomatoes
- 1 small shallot
- 10-15 cashew nuts
- 1-inch ginger
- 3-4 cloves garlic
- 2 tbsp. EVOO or ghee
- 3 cups corn
- 1 tsp. cumin seeds
- 4. tsp. asafoetida
- 1 tsp. salt
- ½ tsp. chilli powder
- ½ tsp. Turmeric
- Almond yogurt for garnish
Method
- Place the whole baby corn in the oven for 20 minutes. Let cool and chop into 1-inch pieces.
- Place the spinach, coriander, mint, tomatoes, shallot, ginger and garlic in a blender and blend to a puree.
- Add some oil or ghee or half of each to sauté pan on a low heat, add the cumin seeds and asafoetida
- Add the puree as soon as the cumin starts to crackle. Cook the puree until the oil and puree start to separate and the raw smell starts to dissipate, 5-8 minutes
- Add the chilli, salt and turmeric, cook for 2-3 minutes, taste and adjust for seasoning
- Add the corn and cook in the masala on a gentle heat whilst you make some rice or roti
- Add a couple of tbsp. of almond yogurt before serving (optional)
