Sweetcorn & peanut curry

A vegan sweet, sour and comforting curry based on a Gujarati recipe

Ingreadient

• 80g unsalted roasted peanuts, plus extra to serve
• 250g Alpro Greek Style Plain yogurt alternative (at room temperature)
• 2 tbsp Vegetable oil
• 1 tbsp black mustard seeds
• 1 tsp turmeric
• 1 tsp chilli powder
• 25g pack coriander, stalks finely chopped, leaves picked
• 2 Essential Onions, finely sliced
• 400g Essential Chopped Tomatoes
• 6 cobs Essential Sweetcorn, kernels only
• ½ Essential Lemon, juice
• 4 roti or Essential Tortilla Wraps

Step by step

1. Heat a large saucepan over a medium heat. Add the nuts and toast, tossing regularly, for 2-3 minutes, until golden. Transfer to a blender, cool for 1-2 minutes, then blitz to a powder. Put into a bowl, stir in the yogurt alternative and set aside.
2. Heat the oil in the pan used for the peanuts, then tip in the mustard seeds. When they start to pop, add the turmeric, chilli powder and coriander stalks and stir fry for 30 seconds. Mix in the onions and a pinch of salt. Fry over a medium heat for 6-8 minutes, until softened. Pour in the tomatoes and 400ml water, then simmer for 8-10 minutes.
3. Add the sweetcorn, then take the pan off the heat and stir through the yogurt mixture. Once combined, return to the heat, cover and cook gently for 6-8 minutes, or until the corn is tender. Mix in the lemon juice and most of the coriander leaves, then sprinkle with the remaining coriander and some roughly chopped peanuts. Serve with the roti or tortilla wraps.