Ingredients
- 2 corn cobs medium-sized
- 1 can kidney beans pre-cooked weighing approx. 400g
- 1 tbsp curry powder
- 200 ml coconut milk
- 2 garlic cloves
- 1 tbsp cumin
- 1 tbsp mild paprika
- 300 ml tomato passata
- 1 tbsp olive oil
- 1 onion chopped
- 1 stock cube
- 400 g baby shrimps cooked
Units:
Instructions
- Shuck the corn and set aside.
- Heat olive oil and fry onions till they turn softly coloured. Add the spices - cumin, paprika and curry. Fry while stirring continuously. Add the tomato sauce to the saucepan, fry for 2 - 3 minutes, then add the coconut milk Stir to mix thoroughly, add a stock cube and season to taste. reduce heat to low - medium and simmer covered for 30 minutes.
- Add the corn and shrimps, cover and continue to simmer for 10 minutes.
- Check that the corn is soft, and then add the kidney beans and simmer for another 5 minutes.