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

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

Made With Our Keralan Coconut Curry -
2 SERVES
SERVES 3-4
prep
5 MINS PREP
20 MINS COOK
20 MINS COOK
Anjum Signature

Tailored to Taste
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.
Ingredients
  • 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
Method
  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 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.
Tailored to Taste
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.
  • 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
  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 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.
MADE WITH OUR DELICIOUS
Keralan Coconut Curry

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.

£3.15
( / )
133p per 100g
Free delivery over £25 Free delivery over £25
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