Main Meals
Corn-and-potato curry
4
Easy
5 minutes
20 minutes
Wine/Spirit Pairing
Paul Cluver Riesling 2019
Ingredients
Method
- 1 T butter
- 1 t of each Woolworths crushed garlic, ginger, chilli and turmeric cubes
- 50 g Woolworths rogan josh Indian curry paste
- 1 x 400 ml can coconut milk
- 3 potatoes, peeled, cubed and parboiled
- 1 x 420 g can cream-style sweetcorn
- 1 x 340 g can whole kernel corn in brine, draine
- sea salt and freshly ground black pepper, to taste
- coconut yoghurt, for serving
- 1 cucumber, grated, for serving
Method
Ingredients
1. Heat the butter in a large pan and sauté the garlic, ginger, chilli and turmeric until fragrant.
2. Add the curry paste and cook for a further minute, then stir in the coconut milk and bring to a gentle simmer.
3. Stir in the potatoes and corn and cook for a further 5 minutes, then season to taste.
4. Serve the curry topped with coconut yoghurt and grated cucumber.
Cook’s note: This is a simple, comforting meal for the whole family, served with basmati rice or naan bread. This recipe is a great way to use up leftover roast potatoes. Freeze the remaining garlic, ginger, turmeric and chilli.
Photographs: Jan Ras
Food assistants: Bianca Strydom and Keletso Motau
This was lovely, and so easy.
I was unsure of what a turmeric cube was, so we skipped the whole line item, and assumed that the curry paste should have the necessary herbs and spice, we can always add everything the next time around. Without it, it still tasted very very nice. This morning I checked the Woolworths’ website, and now I know, that the whole “Woolworths crushed garlic, ginger, chilli and turmeric cubes” is an item bought together. Ai… It’s a punnet, with 4 compartments, each filled with the 4 fresh ingredients. I imagine already someone adding a teaspoon of chilli powder, as in red pepper. Oh well, next time we know.
I subbed the coconut cream for buttermilk, I expected it to separate as it usually does, came out nice and thick. Added some coconut flakes.
The consistency was nice and thick, and we served it over baked rotis. This is a keeper, thank you Abigail!