Source: Meera Sodha’s vegan recipe for sweetcorn, tomato and runner beans with pickling spices

Sweetcorn, Tomato and Runner Bean Curry

Course Dinner
Cuisine Indian
Keyword Curry, Runner Bean, Sweetcorn, Tomato, Vegetarian
Prep Time 20 minutes
Cook Time 20 minutes
Servings 4 people

Ingredients

  • 5 tbsp rapeseed oil
  • 0.5 tsp fennel seeds
  • 0.5 tsp cumin seeds
  • 1 tsp black mustard seeds
  • 0.25 tsp fenugreek seeds
  • 1 tsp nigella seeds
  • 300 g runner beans trimmed and finely sliced on a steep angle
  • 3 corn cobs kernels sliced off, to get 350g
  • 3 cloves garlic peeled and grated
  • 1 red onion peeled, halved and thinly sliced
  • 750 g mixed tomatoes chopped – vine tomatoes quartered, cherries halved, big ones cut into wedges
  • 1 tsp kashmiri chilli
  • 1.25 tsp salt

Instructions

  • Put the oil in a large frying pan on a medium heat and wait until it is properly hot (you can tell by holding your hand about 15cm above the pan). When hot, add the fennel, cumin, black mustard, fenugreek and nigella seeds, and leave them to sizzle for 30 seconds to a minute, but no longer. Add the runner beans and corn kernels, fry, stirring, for three or four minutes, then add the garlic and onion, and fry for two minutes more.
  • Tip the tomatoes into the pan, stir in the chilli and salt, then cook until the tomatoes are starting to break down and letting out their juices, but still just clinging on to their shape, which should take about 10 minutes. Taste, adjust the seasoning, if need be, and serve with rice or flatbreads.

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