Creamy sweetcorn and green peas

I adapted this recipe from a book by Indian chef Tarla Dalal, by adding green peas and using a nut rather than cream base. It is delicious served hot with a large squeeze of lime juice and fresh coriander, alongside chapattis, naan or other flat-breads.

 
Servings: 2-3

 

Ingredients

One cob sweetcorn, kernels shaved

About 75g/1/2 cup fresh green peas (or frozen peas)

1 onion, finely chopped

1 green chilli, sliced

2 tablespoons smooth cashew, almond or coconut butter or tahini, diluted with 1 cup/250 ml hot water (see Note) 

1 teaspoon finely chopped fresh coriander

1/2 teaspoon oil

1 lime/small lemon, for juicing

Salt to taste  

Chapattis, naan or other flat-breads, to serve

Method
 

1. Heat the oil over a high heat in a large pan or wok and stir-fry the onion and chilli for 2 minutes.

2. Add corn and cook for 3 minutes.

3. You need to cook the ingredients for up to 7-8 minutes after this so if using frozen peas, you may wish to add them at a later point, depending on package instructions on how they need to cook.

4. Add peas and cook for another minute.

5. You could perhaps add them when adding the nut butter-water mixture.

6. Add 1/4 cup/60 ml water and when the water starts to boil,lower the heat, cover and cook for 3-4 minutes.

7. Add the nut mixture cook for another 2-3 minutes, taking care that it does not stick to the bottom of the pan and start to burn.

8. Take the pan off the heat and stir in the lime or lemon juice. 

9. Serve hot garnished with chopped coriander, and flat-breads.

NOTE: My aim was to make a creamy base without the use of diary products or of a blender or food processor, hence the nut butter. Other alternatives that would provide a similar result are 2 tablespoons cashews or coconut ground to a paste with a little water and mixed with more water, or 1/4 cup/60 ml thick coconut milk mixed with about 1 cup water water.