Keralan Coconut Broth with Corn-on-the-Cob and Cannellini Beans
Keralan Coconut Broth with Corn-on-the-Cob and Cannellini Beans
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- 1 tsp vegetable oil
- 1 pack of The Spice Tailor Keralan Coconut Curry
- ½ red pepper, sliced
- ½ small onion, finely sliced
- 3 corn on the cobs, cut in half
- ½ tbsp lemon juice
- 75g-100g cooked cannellini beans/white beans
- Seasoning to taste
- 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.
- 1 tsp vegetable oil
- 1 pack of The Spice Tailor Keralan Coconut Curry
- ½ red pepper, sliced
- ½ small onion, finely sliced
- 3 corn on the cobs, cut in half
- ½ tbsp lemon juice
- 75g-100g cooked cannellini beans/white beans
- Seasoning to taste
- 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.
Keep this recipe for later
Kerala, located on the Western coast of India, is home to large populations of Hindus, Christians and Muslims. As a result, the region has perhaps one of the most diverse cuisines of all. The Muslim dishes are spicy, rich and often meaty, the Christian dishes, mild mannered and the Hindu dishes somewhere in the middle - and often more vegetable-based. In short, Kerala holds something for everyone.
Our Keralan Coconut Curry is one of our best-sellers, so don’t let the mildness put you off. Lovers of heat can also add in both green or red chillies in. This curry goes really well with seafood, chicken, vegetables, eggs, pork and most things.
