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The No Chop Sweetcorn and Fenugreek Curry


I don’t have time after work to spend hours chopping and cooking. This is a 30 min, no-chop curry which I batch cook to last 2 days for a family of 4 or can be frozen into individual portions.


Fenugreek leaves and the seeds have all sorts of health benefits including blood sugar control, improving the function of our arteries and improving breast milk production in breastfeeding women. It can be bought from South Asian grocery stores.


The leaves have a slightly bitter taste so I add maple syrup at the end (was added later for the kids as I forgot on the video)


If you use oil for cooking, use a small amount of rapeseed oil.


Ingredients

150g frozen fenugreek defrosted in the microwave

200g frozen chopped onion defrosted

3 tbsps. chickpea flour

3 x 325g tin of sweetcorn drained and rinsed

500g passata

1/4 tsp turmeric powder

1/4 tsp ground black pepper

3 cloves

1 cinnamon stick

1 tsp whole cumin

2 tsps. pau bhaji masala

8 tbsps. unsweetened plant yoghurt

1 tbsp maple syrup

1 tsp lime juice

1 cube frozen chilli (add more or less to taste)

6 cubes frozen ginger/garlic

Salt to taste and veg stock/water


Method

  1. Dry roast the chickpea flour for 1 min and mix with yoghurt when cooled

  2. Heat a large pot and once hot add whole cumin, cinnamon and cloves and roast for 1 min

  3. Sauté onions for approx. 8 mins until onions are soft and slightly brown ( add veg stock or water to prevent sticking)

  4. Add ginger/garlic and sauté till defrosted ( add veg stock if sticking) add black pepper, turmeric, coriander and cumin powder and sauté for 1 min

  5. Add passata and simmer for 5 mins

  6. Add sweetcorn and fenugreek and cover with lid for 5-10 mins on medium flame (add water/veg stock) if needed

  7. Uncover pan and add the yoghurt and chickpea flour mix Stir well to get rid of lumps

  8. Add maple syrup, lime juice and salt

  9. If cooking for kids, take their portion out before adding chilli and pau bhaji masala Simmer for approx. 5 mins until the chilli has defrosted and serve!

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