Indian curry with fennel and corn
"with rice, naan bread and cilantro yogurt sauce"
Serves 2 people | Prep Time 35 minutes | Cook TimeWhy I Love This Recipe
Allergens :Mustard• Gluten-containing grains• Milk (including lactose)
Always refer to the product label for the most accurate information on ingredients and allergens
Ingredients You'll Need
1 red chili
1 red onion
2cm fresh ginger
2cm fresh turmeric
1 garlic clove
200g fennel
5g fresh cilantro
2 tsp yellow mustard seeds
1 tub tomato paste
170g white rice
250ml coconut milk
1 can corn
1 naan bread
75g full-fat yogurt
1 tbsp sunflower oil
1 cube vegetable stock
salt and pepper
Directions
Preheat the oven to 200 degrees. In a saucepan with a lid, bring plenty of water with a pinch of salt to the boil for the rice. Remove the seeds from the red pepper and chop finely. Chop the onion. Finely grate the ginger and fresh turmeric. Crush or finely chop the garlic. Halve the fennel, cut into quarters and remove the hard core. Cut the fennel into fine strips and roughly chop the coriander.
Heat 1/2 tbsp sunflower oil per person in a saucepan with a lid over medium heat. Add the ginger, turmeric, mustard seeds, onion, garlic and red pepper and cook for 1 - 2 minutes. Then add the tomato paste and fennel and fry for another 4 - 6 minutes.
Meanwhile, cook the rice in the pan with a lid, covered, for 12 - 15 minutes until done. Then drain and let it steam without a lid.
Shake the coconut milk well and add to the skillet. Melt any lumps in the coconut milk in the curry. Crumble 1/4 stock cube per person on top and bring it to a gentle boil. Drain the canned corn and add. Let it simmer, covered, for 10 - 12 minutes. Taste and season with salt and pepper if necessary.
Bake the naan bread in the oven for 5 - 7 minutes. Meanwhile, in a bowl, mix the yogurt with 1/3 of the fresh coriander and salt and pepper to taste.
