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.

Serves 4

Ingredients:

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

Method:

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.