Sweetcorn and Butternut Malay Curry

    20m prep time
    40m total time
    Easy level
    14 ingredients

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
  • 1 Red Onion, finely chopped 1 x Sainsbury's Red Onions Loose
  • 2 Garlic Cloves, minced 1 x Sainsbury's Garlic
  • 400ml Coconut Milk 1 x KTC Coconut Milk 400ml
  • 20g Ginger, minced 1 x Sainsbury's Ginger 100g
  • 10g Lemongrass, peeled and finely sliced 1 x Sainsbury's Fresh Packed Lemongrass Sticks x2
  • Maldon Salt, to taste 1 x Maldon Sea Salt Flakes 250g
  • 1 Butternut Squash, peeled and diced to 2cm 1 x Sainsbury's Butternut Squash Loose
  • 2 tbsp Tomato Paste 1 x Sainsbury's Tomato Puree, Double Concentrate 200g
  • 1 Lime, quartered 1 x Sainsbury's Limes x1
  • 220g Basmati Rice 2 x Ben's Original Classic Basmati Microwave Rice 220g
  • 300g Sweetcorn, tinned, frozen or freshly shucked 1 x Sainsbury's Naturally Sweet Sweetcorn in Water 325g (260g*)
  • 25g Coriander, chopped 1 x Sainsbury's Fresh Packed Bunch Coriander 30g
  • 1 tbsp Curry Powder 1 x Sainsbury's Medium Curry Powder, Inspired to Cook 80g
  • 2 tsp Brown Sugar 1 x Sainsbury's Fairtrade Light Soft Brown Sugar 500g
Shop this recipe
Products and prices from