Sweetcorn and Butternut Malay Curry
Fresh sweetcorn comes into season and is at its absolute sweetest around September. Shuck fresh corn kernels for a seasonal end of summer treat, or enjoy it all year-round using tinned or frozen sweetcorn - it tastes just as delicious!
Method
Based on 4 servings, adjust as needed.
Step 1
Peel and chop red onion, butternut squash and lemongrass. Mince ginger and garlic. If using ready to heat rice then cook during step 5 according to packet instructions. If using dry rice, cook the rice in boiling salted water, as per pack instructions and keep warm.
Step 2
Whilst the rice is cooking, heat a good splash of sunflower oil (or even better coconut oil if you have some!) in a large saucepan and sauté the red onion over a medium-high heat for 5-7 minutes, stirring occasionally, until lightly coloured.
Step 3
Reduce the heat to medium-low and add the lemongrass, ginger and garlic to the pan, stir to combine and fry for 2-3 minutes until fragrant, being careful to ensure the garlic does not burn. Add the curry powder and mix through followed by the tomato paste and fry for 2-3 minutes, stirring regularly to ensure it does not catch.
Step 4
Add 350ml boiling water (if cooking for 4) and stir to incorporate, then carefully add the butternut squash to the sauce. Bring to the boil, reduce the heat to a simmer and cook, covered, for 15 minutes until the squash is just tender.
Step 5
Remove the lid and stir through the coconut milk until well-combined, followed by the sweetcorn and sugar. Adjust for seasoning, adding more salt and black pepper according to taste and continue to simmer for 5-7 minutes over medium heat so that the sauce can reduce and thicken to desired consistency.
Step 6
Distribute the rice between serving plates, ladle curry on top and garnish with lime quarters (for squeezing all over) and coriander.
- Ingredients
- Based on 4 servings
-
2 Garlic Cloves, minced 1x Sainsbury's Garlic -
25g Coriander, chopped 1x Sainsbury's Fresh Packed Bunch Coriander 30g -
300g Sweetcorn, tinned, frozen or freshly shucked 1x Sainsbury's Naturally Sweet Sweetcorn in Water 325g (260g*) -
1 Butternut Squash, peeled and diced to 2cm 1x Sainsbury's Butternut Squash Loose -
2 tbsp Tomato Paste 1x Sainsbury's Tomato Puree, Double Concentrate 200g -
1 tbsp Curry Powder 1x Sainsbury's Medium Curry Powder, Inspired to Cook 80g -
1 Lime, quartered 1x Sainsbury's Limes -
2 tsp Brown Sugar 1x Sainsbury's Fairtrade Light Soft Brown Sugar 500g -
220g Basmati Rice 2x Ben's Original Classic Basmati Microwave Rice 220g -
400ml Coconut Milk 1x KTC Coconut Milk 400ml -
20g Ginger, minced 1x Sainsbury's Ginger 100g -
1 Red Onion, finely chopped 1x Sainsbury's Red Onions Loose -
10g Lemongrass, peeled and finely sliced 1x Sainsbury's Fresh Packed Lemongrass Sticks x2 -
Maldon Salt, to taste 1x Maldon Sea Salt Flakes 250g