Sweet Corn Spinach Curry? – Guest Post by Dimple of Shivaay Delights

Dimple of Shivaay Delights was one of my earliest “blogging friends”. Her comments are always so encouraging and Dimple as a person is always so full of Joie de Vivre and positive energy. This attitude is also reflected in her recipes which are colorful, simple, delicious and healthy. 🙂

I don’t know why it took me so much time to ask her for a guest post, but I am glad I did because she gave me this spicy and sweet Sweet Corn Spinach Curry that tickles the taste buds!

Do visit Dimple’s blog at http://shivaaydelights.com/ to see the wonderful recipes she posts, especially recipes like her Lemon & Lime Coconut Cake. 🙂

Over to Dimple!

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When my dear friend Aruna asked me to do a guest post for her wonderful blog, I jumped at the chance.  She has always been an inspiration to me and I am always  learning so much from her gorgeous culinary recipes.

Here I would like to share a curry that I made as I fancied something spicy yet sweet.  Perfect with soft chapatis and rice.  Hope you enjoy friends….

Recipe for Sweet Corn Spinach Curry

Ingredients

1. 1 bag baby spinach
2. 2 cups tinned sweetcorn
3. 1 large red bell pepper
4. 3 cloves garlic
5. 1 tsp ginger puree
6. 200g tomato passata
7. 2 tbsp sunflower oil
8. Pinch of mustard and cumin seeds
9. 1 tsp cumin & coriander powder
10. 1 tsp pau bhaji masala or more to taste
11. ½ tsp turmeric powder
12. ½ tsp chilli powder
13. Salt to taste

Method to Make Sweet Corn and Spinach Curry

1. Blitz the spinach, pepper, garlic and ginger along with the tomato passata in a food processor until you have a pesto kind of consistency.
2. In a large saucepan heat the mustard and cumin seeds in the sunflower oil on a medium heat.
3. Once the seeds start to pop, slowly add in the spinach and pepper mixture.
4. Throw in all seasoning and spices plus sweetcorn, stir and cover, reduce to a low heat.
5. Cook for 15 to 20 minutes, stirring occasionally.
6. Serve the Sweet Corn and Spinach Curry with some chapatis and rice or use as a topper on some naan bread.