sweetcorn dhansak
A spicy way to eat our sweetcorn. Look out for it in your box around September.
Ingredients
- 4 sweetcorn cobs, each cut into 3 pieces
- 200g red lentils
- 3 tablespoons vegetable oil
- 1 onion, finely chopped
- 4 cloves garlic, chopped
- 2 teaspoons curry powder
- 2-3 finely chopped chillies
- 4 tomatoes, seeded and chopped
- 2 tablespoons mango chutney
- 250ml pineapple juice
- juice of 1 lemon
- handful of coriander leaves, chopped
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Method
- Boil a pan of water. Rinse and drain the lentils, add to the pan and boil for 3-4 minutes then simmer for approx 30-40 minutes until cooked. Drain.
- Boil the sweetcorn for 10 minutes in salted water and drain. Heat the oil and fry the onion and garlic until soft.
- Add the curry powder and chillies to the onions and cook for a further 3 minutes.
- Add the corn and tomatoes and fry for 3 minutes. Add the lemon juice, pineapple juice, mango chutney and drained lentils, simmer for a further 5 minutes. If needed add a little water. Add the coriander leaves. Serve with rice or naan bread
Cook's notes
Recommended Wine
With this we love: Sauvignon Blanc 'Marigny-Neuf', Ampelidae. The great thing about wine is its ability to surprise. This is Sauvignon from an unheard of little tributary of the Loire, nowhere near the famous areas of Sancerre and Pouilly, yet it’s right up there with the very best on offer. This is for people who like elegance. It has stunning clarity, a wonderful racy grip and tremendous liveliness. There’s lots of textbook gooseberries, nettles and guava and a vibrant finish.
