Spicy Sweetcorn Curry
with rice and roasted potatoes
Curry with a kick! This veg-packed dish is healthy with plenty of heat. Rogan josh paste, North Indian spice mix and fresh chilli all combine to make a spicy dish that you won't want to miss.
Tags:
Veggie
•Spicy
Allergens:
Mustard
•Milk
Total Time35 minutes
Cooking Time30 minutes
DifficultyEasy
Ingredients
Serving amount
1 pack(s)
Sweetcorn
1 unit(s)
Baby Potatoes
150 grams
Rice
1 sachet(s)
Rogan Josh Curry Paste
(Contains Mustard)
1 pack(s)
Chopped Tomato with Onion & Garlic
1 unit(s)
Chilli
75 grams
Yoghurt
(Contains Milk)
5 grams
Coriander
1 sachet(s)
North Indian Style Spice Mix
150 grams
Green Beans
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
Sugar
Nutrition Values
Energy (kJ)2771 kJ
Energy (kcal)662 kcal
Fat5.8 g
of which saturates1.7 g
Carbohydrate135.5 g
of which sugars23.4 g
Dietary Fiber3.8 g
Protein18.6 g
Cholesterol0 mg
Salt3.75 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Sieve
•Baking Sheet with Baking Paper
•Pot with Lid
Instructions
1
- Preheat your oven to 240°C/220°C fan/gas mark 9.
- Quarter the baby potatoes. Halve any larger quarters.
- Pop the potatoes onto a lined baking tray.
- Drizzle with oil, season with salt and pepper. Spread out in a single layer.
- Roast on the top shelf of your oven until golden and crispy, 25-35 mins. Turn halfway through cooking.
TIP: Use two baking trays if necessary.
2
- Pour 300ml cold salted water (double for 4p) into a medium pot with a tight-fitting lid.
- Stir in the rice and bring to the boil.
- Lower the heat to medium, cover, and cook for 10 mins.
- Once cooked, remove the pot from the heat.
- Keep covered for 10 mins or until ready to serve (the rice will continue to cook in its own steam).
3
- Meanwhile, trim the green beans and cut into thirds.
- Drain the sweetcorn in a sieve.
- Halve the chilli and discard the core and seeds. Finely chop.
- Roughly chop the coriander (stalks and all).
4
- Place a large pot over high heat with a drizzle of oil.
- When hot, fry the sweetcorn and green beans together until charred, 3-4 mins.
- Reduce the heat to medium-high then add the North Indian spice mix, chilli (use less if you don't like spice) and rogan josh paste.
- Mix well and fry until fragrant, 1 min.
5
- Add the chopped tomato, 75ml water, ½ tsp salt and ½ tsp sugar (double all for 4p).
- Bring to a boil then reduce the heat and simmer until thickened slightly, 8-10 mins.
- Add a splash of water to loosen the curry if you feel it's become too thick.
- Season to taste with salt and pepper.
6
- Divide the curry between bowls.
- Scatter the roast potatoes over the top.
- Spoon over a dollop of cooling yoghurt.
- Garnish to taste with any remaining chilli and a sprinkling of coriander.
- Fluff up the rice with a fork and serve alongside.
