A really simple, mild but full of flavour curry. Served on a bed of brown rice.
My daughters don’t enjoy hot and spicy food but this curry goes down very well indeed.
The blend of peanuts and yoghurt ensure a creamy sauce that coats the accompanying rice well.
4 corn on the cob – chopped in half and then split length ways
50 g gram / chickpea flour 3 tbsp groundnut oil
1 450 g carton of Greek yogurt
250 g unsalted peanuts – ground
1 tsp turmeric
1 tsp chilli powder
500 ml water
Cook the prepared corn on the cob in boiling water for 6-8 minutes. Drain.
On high, heat the oil in a frying pan and add the flour – stirring continuously for a couple of minutes. Turn the heat down to a moderate temperature and add the ground peanuts, Stir for a coupe of minutes. Add the yoghurt, turmeric and chilli and stir till mixed thoroughly.Slowly add the 500 ml of water stirring all the time to create a thick sauce. Add the corn on the cob and simmer until all heated through.
Serve on a bed of warm rice.