Sweetcorn Butter Masala
with golden cheese and coriander
The mix of North Indian spices and fresh coriander balances out the richness of this dish with just enough brightness and bite to create a well-rounded recipe you're sure to love.
Tags:
Family Friendly
•Veggie
•Quick
•Climate Conscious
Allergens:
Cashew nuts
•Milk
•Mustard
Total Time25 minutes
Cooking Time15 minutes
DifficultyEasy
Ingredients
Serving amount
1 pack(s)
Sweetcorn
2 sachet(s)
North Indian Style Spice Mix
5 grams
Coriander
1 pack(s)
Passata
1 unit(s)
Onion
20 grams
Cashew Nuts
(Contains Cashew nuts May be present Cereals containing gluten, Nuts, Peanut, Sesame)
200 grams
Grilling Cheese
(Contains Milk)
150 grams
Rice
1 pack(s)
Coconut Milk
1 sachet(s)
Korma Curry Paste
(Contains Mustard)
1 unit(s)
Lime
Not included in your delivery
2 tbsp
Butter
to taste
Water
to taste
Salt
to taste
Pepper
to taste
Sugar
to taste
Oil
Nutrition Values
Energy (kJ)4872 kJ
Energy (kcal)1164 kcal
Fat65.1 g
of which saturates40.2 g
Carbohydrate102.7 g
of which sugars25 g
Dietary Fiber4.7 g
Protein37.6 g
Cholesterol0 mg
Salt4.93 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Sieve
•Pot with Lid
Instructions
1
- Pour 300ml cold salted water (per 2P) into a medium pot with a tight-fitting lid.
- Stir in the rice and bring to the boil. Once boiling, lower the heat to medium, cover, and cook for 10 mins.
- Remove the pot from the heat and keep covered for 10 mins or until ready to serve (the rice will continue to cook in its own steam).
- Halve, peel and chop the onion into small pieces.
- Drain the sweetcorn in a sieve. Quarter the lime.
2
- Chop the grilling cheese into 2cm chunks and pop into a bowl of cold water to soak.
- Place a pan (preferably non-stick) over medium-high heat with a drizzle of oil.
- Once the pan is hot, remove the cheese from the bowl and pat dry with kitchen paper.
- Fry the cheese until golden all over, 4-6 mins. Shift every 1-2 mins.
- Once the cheese is golden, remove from the pan and return the pan to medium-high heat.
3
- Add 2 tbsp of butter (per 2P) to the pan. Fry the onion until softened, stirring occasionally, 4-5 mins.
- Add the North Indian spice mix and korma paste. Fry for 1 min.
- Add the sweetcorn, passata and 50ml water (per 2P). Simmer for 5-7 mins.
- Stir in the cheese and coconut milk and allow to warm through.
- Roughly chop the coriander (stalks and all).
TIP: Stir the coconut milk (or shake the packet) to dissolve any lumps.
4
- Season the curry to taste with salt, pepper and sugar. Loosen with a splash of water if you feel it's too thick.
- Fluff up the rice with a fork.
- Serve the sweetcorn butter masala in bowls alongside the rice.
- Garnish with cashews and coriander.
- Finish with a squeeze of lime juice.
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