Sweetcorn Chana Curry With Tomato & Coriander Salad

Boil half a kettle

Peel and finely dice your shallot[s]

Grate your sweetcorn cobettes coarsely

Tip: Grate the cobettes right down to the core!

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

Meanwhile, chop your creamed coconut roughly (if required!)

Dissolve your vegetable stock mix and chopped creamed coconut in 200ml [300ml] [400ml] boiled water – this is your coconut stock

Drain and rinse your chickpeas

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

Once hot, add the diced shallot and a pinch of salt and cook for 2-3 min or until starting to soften

Once slightly softened, add your ginger & garlic paste with your ground coriander, ground cumin and garam masala and cook for a further 1-2 min or until fragrant

Once fragrant, add the grated sweetcorn and cook for 2-3 min or until the sweetcorn is slightly creamy

Add the drained chickpeas and coconut stock with a pinch of salt and pepper and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for a further 6-7 min or until the sauce has thickened slightly

While the curry is cooking, finely dice your tomato[es]

Chop most of your coriander finely, including the stalks (reserve a few leaves for garnish!)

Combine the diced tomatoes and chopped coriander in a bowl with a pinch of salt and pepper – this is your tomato & coriander salad

Wash your spinach and pat it dry with kitchen paper, then chop it roughly

Stir the chopped spinach through the curry and stir it all together for 1-2 min or until wilted – this is your sweetcorn chana curry