Sweetcorn Butter Masala
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Sweetcorn Butter Masala

Sweetcorn Butter Masala

with golden cheese and coriander

The mix of North Indian spices and fresh coriander balances out the richness of this dish with just enough brightness and bite to create a well-rounded recipe you're sure to love.

Tags:
Quick
Family Friendly
Discovery
Veggie
Climate Conscious
Allergens:
Cashew nuts
Milk
Mustard
Total Time25 minutes
Cooking Time15 minutes
DifficultyEasy

Ingredients

Serving amount

1 pack(s)

Sweetcorn

2 sachet(s)

North Indian Style Spice Mix

5 grams

Coriander

1 pack(s)

Passata

1 unit(s)

Onion

20 grams

Cashew Nuts

(Contains Cashew nuts May be present Cereals containing gluten, Nuts, Peanut, Sesame)

200 grams

Grilling Cheese

(Contains Milk)

150 grams

Rice

1 pack(s)

Coconut Milk

1 sachet(s)

Korma Curry Paste

(Contains Mustard)

1 unit(s)

Lime

Not included in your delivery

to taste

Butter

to taste

Water

to taste

Salt

to taste

Pepper

to taste

Sugar

to taste

Oil

sideBannerName

Nutrition Values

Energy (kJ)4437 kJ
Energy (kcal)1060 kcal
Fat53.6 g
of which saturates32.7 g
Carbohydrate102.6 g
of which sugars24.9 g
Dietary Fiber4.7 g
Protein37.6 g
Cholesterol0 mg
Salt4.93 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
Pot with Lid

Instructions

Get Prepped
1
  • 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. Once boiling, lower the heat to medium, cover, and cook for 10 mins.
  • Remove the pot from the heat and keep covered for 10 mins or until ready to serve (the rice will continue to cook in its own steam).
  • Halve, peel and chop the onion into small pieces. 
  • Drain the sweetcorn in a sieve. Quarter the lime.
Fry the Cheese
2
  • Chop the grilling cheese into 2cm chunks and pop into a bowl of cold water to soak.
  • Place a pan over medium-high heat with a drizzle of oil
  • Once the pan is hot, remove the cheese from the bowl and pat dry with kitchen paper.
  • Fry the cheese until golden all over, 4-6 mins. Shift every 1-2 mins.
  • Once the cheese is golden, remove from the pan and return the pan to medium-high heat.
Make the Sauce
3
  • Add 2 tbsp of butter (double for 4p) to the pan. Fry the onion until softened, stirring occasionally, 4-5 mins.
  • Add the North Indian spice mix and korma paste. Fry for 1 min.
  • Add the sweetcorn, passata and 50ml water (double for 4p). Simmer for 5-7 mins.
  • Stir in the cheese and coconut milk and allow to warm through.
  • Roughly chop the coriander (stalks and all).

TIP: Stir the coconut milk (or shake the packet) to dissolve any lumps.

Finish and Serve
4
  • Season the curry to taste with salt, pepper and sugar. Loosen with a splash of water if you feel it's too thick.
  • Fluff up the rice with a fork.
  • Serve the sweetcorn butter masala in bowls alongside the rice.
  • Garnish with cashews and coriander.
  • Finish with a squeeze of lime juice.
Meal right image

Explore Similar Recipes

Meal left image