Sweetcorn And Kidney Bean Coconut Curry Recipe

Name: Sweetcorn and Kidney Bean Coconut Curry
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Fusion
Ingredients: 50G Picard Chopped Flat Parsley; - Cooks & Co Sliced Mushrooms; 450G Pack'D Organic Super Sweet Sweetcorn; 2.5 Kg Casa Marrazzo Organic Chopped Tomatoes, 2.5Kg; 50G Pepper Black Ground BWFO; 165 Ml Tropical Sun Coconut Milk Mini; 400G Dunns River Red Kidney Beans; 1 Kg Laila Basmati Rice; 290G Portland Mills Jamaican Curry Powder, 290G

Fusion cuisine

Sweetcorn and Kidney Bean Coconut Curry recipe

About this recipe

A hearty and flavorful vegan curry featuring chickpeas, mushrooms, and sweetcorn in a rich coconut and tomato-based sauce. Perfect for a satisfying dinner.

Ingredients

50G Picard Chopped Flat Parsley
- Cooks & Co Sliced Mushrooms
450G Pack'D Organic Super Sweet Sweetcorn
2.5 Kg Casa Marrazzo Organic Chopped Tomatoes, 2.5Kg
50G Pepper Black Ground BWFO
165 Ml Tropical Sun Coconut Milk Mini
400G Dunns River Red Kidney Beans
1 Kg Laila Basmati Rice
290G Portland Mills Jamaican Curry Powder, 290G

Instructions

1. Heat a saucepan over medium-low heat and add 1/2 cup of chopped tomatoes, 1 tsp curry powder, 1 tbsp chopped parsley, and a pinch of black pepper. Stir well and let the sauce simmer gently.
2. While the sauce simmers, wash 200 g of mushrooms and chop them into quarters. Drain and rinse 400 g of canned red kidney beans and measure out 3 tbsp of sweetcorn.
3. Add the chopped mushrooms, red kidney beans, and sweetcorn to the simmering sauce. Stir to combine all the ingredients evenly.
4. Pour in 200 ml of coconut milk and mix well. Allow the curry to cook on medium heat for about 10 minutes, stirring occasionally, until the sauce thickens and the flavors meld together.
5. Taste and adjust seasoning with black pepper if needed. Serve the curry hot over cooked basmati rice, garnished with additional parsley if desired.