A simple and quick curry that can be ready on the table in 20 mins, vegan and packed with nutrients. A Thai style curry made with creamy sweetcorn and fragrant with ginger, lemongrass and kaffir lime leaves. This pairs well with any veggies you have leftover in the fridge. I’ve used broccoli here which is cooked all in the same pan but often mix it up by adding other leafy greens.
1 onion, sliced
1 broccoli head, broken into florets
3 cloves of garlic
2cm of ginger, peeled
1 lemongrass stalk, outer leaves removed
3 kaffir lime leaves
1 green chilli, seeds removed
1 tsp turmeric
2 tbsp white miso paste
750g of sweetcorn (approx. 2x 400g cans)
1 x 400ml can coconut milk
1. Either finely chop or blitz in a food processor; the garlic, ginger, lemongrass, kaffir line and green chilli, along with the miso paste, turmeric and a splash of water. Blend into a paste and set aside until later.
2. In the same processor, blend the sweetcorn, pulsing until half is smooth, with some parts still chunky.
3. In a wide saucepan, cook the onion over a medium heat with a pinch of salt, until soft and translucent. Add the broccoli and cook for 5 minutes until starting to soften. Add the curry paste and fry for 2 mins until fragrant.
4. Add the sweetcorn purée and coconut milk. Bring to a simmer, cover and cook for 10 mins, until the broccoli is cooked through. Taste and season with salt and pepper. Serve warm with rice.