This is proper comfort food. When it’s cold, wet and windy this is what really hits the spot. You can omit the nuts if you are allergic to them and it tastes just as good.
Feeds 4 people
- 2-3 tbsp of oil
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 1 cinnamon stick
- 2 cloves
- 4 curry leaves
- 2 large potatoes – those that retain their shape such as King Edward. Not Maris Piper which mush up.
- 4 corn on the cob
- 100g sweetcorn
- 1 tin of coconut milk
- 50g peanuts or cashew nuts
- 1 large garlic clove
- 2 green chillies
- juice of 1 lemon
- 2 tsp salt
- half tsp turmeric powder
- 2 tsp coriander and cumin powder
- 1 tsp red chilli flakes
- Handful of coriander to garnish
To make it
- Peel the potatoes and chop into cubes. Set aside in a pan of cold water so they do not brown.
- Chop each ear of corn into three pieces and set aside.
- Grind or mash the peanuts, chilli, garlic and lemon juice into a paste set aside. I do this in my Magimix for speed.
- Heat the oil in a large saucepan and when it’s hot add the mustard seeds, cumin seeds, cinnamon stick, cloves and curry leaves.
- Leave the to sizzle and pop for a few minutes and then add the chopped potatoes. Be careful of the spitting oil.
- Pour over the coconut milk and then fill then tin up with hot water, swirl to get all the last bits of coconut out and then pour this in too.
- Add the corn cobs, sweetcorn, nut paste, salt, turmeric, chilli powder, coriander and cumin powder and stir with a fork til well combined.
- Leave to simmer on a gentle heat until the potatoes are cooked through – around 15-20 mins – checking occasionally to make sure there is enough liquid and the vegetables are not sticking.
- Finally add the red chilli flakes and chopped coriander and serve piping hot.
I do not serve bread with this but a nice slab of sourdough is great for mopping up the soupy broth.