Food & Wine
Curry Peas and Corn
* 100ml Oil * 400g Onions, chopped * 20g Ginger and garlic paste * 2kg Cubed meat (Mutton/ Lamb/Beef/Chicken) * 100g Curry powder * 250g Frozen McCain Garden Peas * 250g Frozen McCain Sweetcorn * 400g Potatoes, cubed * 600g Chopped tomatoes * 1,5 L Water * 20g Coriander leaves, finely chopped * Salt and pepper to taste
Heat the oil in a large pot, fry the onions until slightly browned.
Add the meat, browning it quickly.
Add the curry powder to the meat. Then add the frozen McCain Peas and frozen McCain Sweetcorn, potatoes, tomatoes followed by water, stirring to deglaze the bottom of the pot.
Bring to the boil, reduce heat and simmer for 40 minutes to an hour, stirring occasionally until the potatoes and meat are tender and the sauce has thickened.
Mix the fresh coriander leaves into the curry and season with salt and pepper to taste.