Sweetcorn & Coconut Curry | Makai Paka Recipe | Kenyan & East African Recipe

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: almond milk

Light coconut milk reduces calories while maintaining a creamy texture.

maize

🥗Healthier: quinoa

💰Cheaper: cornmeal

Quinoa is a healthier grain alternative, while cornmeal is often less expensive.

Boil the corn in 1½ litres of water with 1 teaspoon of salt until tender, then cut into quarters.

In a separate pot, heat 2 tablespoons of cooking oil over medium heat.

Add 4-5 curry leaves, ½ a teaspoon of cumin seeds, and ½ a teaspoon of mustard seeds; sauté until fragrant.

Stir in 1/2 a teaspoon of turmeric, ½ a teaspoon of red chilli powder, and ½ a teaspoon of garam masala; cook for 1 minute to bloom spices.

Pour in 300 ml of coconut milk and 1 pint of water; bring to a simmer.

Add the cooked corn and stir to combine.

Mix in 2 tablespoons of besan and 4 tablespoons of plain yogurt to thicken the gravy; cook for a few minutes until heated through.

Season with 1 teaspoon of salt (or to taste) and ½ a teaspoon of black pepper.

Garnish with a handful of fresh coriander and 3-4 green chillies before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens