Sweetcorn & Pepper Masala Curry With Sultana Rice

Deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and dice into small cubes

Heat a large, wide-based pan (preferably non-stick) over a medium heat with a drizzle of vegetable oil

Once hot, add the diced pepper and cook for 3-4 min or until beginning to soften

Add your basmati rice and 300ml [390ml] [600ml] cold water to a pot with a lid and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 10-12 min or until all the water has absorbed and the rice is cooked

Once cooked, remove from the heat and keep covered until serving

Peel and chop your brown onion[s] into wedges

Crush your garlic open by squashing with the side of a knife and discard the skin

Peel (scrape the skin off with a teaspoon) your ginger

Add the onion wedges and peeled garlic to a food processor with the peeled ginger, your tomato paste, curry powder, creamed coconut and most of your coriander (save some leaves for garnish!)

Tip: No food processor? Chop everything up as finely as you can and mix it together!

Add a drizzle of vegetable oil and a generous pinch of salt and blitz until smooth – this is your masala curry paste

Boil half a kettle and drain your sweetcorn

Once the pepper has slightly softened, add the masala curry paste with 1 tsp [1 1/2 tsp] [2 tsp] butter to the pan and cook for 2-3 min or until fragrant

Once fragrant, add 200ml [260ml] [340ml] boiled water with your vegetable stock mix and drained sweetcorn

Cook for 4-5 min or until thickened – this is your curry

Once the rice is ready, stir through your sultanas with a generous pinch of salt – this is your sultana rice

Wash your spinach and pat dry with kitchen paper

Once the curry has thickened, add the spinach and cook for 1 min further or until the spinach has wilted

Once the spinach has wilted, remove the pan from the heat and stir through half your natural yoghurt (you'll use the rest later) – this is your sweetcorn & pepper masala curry