Creamed Sweet Corn with Spinach and Coconut Milk

Name: Creamed Sweet Corn with Spinach and Coconut Milk
Yield: 4 servings
Cuisine: American
Ingredients: 2 x 340 grams tins of sweetcorn; 3 tablespoons rapeseed oil; 1 small onion chopped; 1 tsp ground coriander; 1 tsp ground cumin; 1/2 tsp paprika; 40 grams coconut cream mixed with 90 ml hot water; Or 1/2 can of coconut milk; 100 grams washed spinach, chopped; a few coriander leaves

vividness @cook_15984364

Creamed Sweet Corn with Spinach and Coconut Milk

vividness @cook_15984364

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Ingredients

4 servings

2x 340 grams tins of sweetcorn
3 tablespoonsrapeseed oil
1small onion chopped
1 tspground coriander
1 tspground cumin
1/2 tsppaprika
40 gramscoconut cream mixed with 90 ml hot water
Or 1/2 can of coconut milk
100 gramswashed spinach, chopped
a fewcoriander leaves

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Steps

1

Fry the onion with 2 tbs of the oil. When starting to brown add the last 1 tbs of oil then the ground coriander, cumin and paprika. Continue stirring for a few minutes until the spices are well absorbed.
2

Wash and drain the sweetcorn. Put into a food processor with either the coconut cream mixed with the water or the coconut milk from half a can. Pulse until puréed.
3

Add the creamed sweetcorn to the oil and spice mixture. Cook for a couple of minutes, stirring constantly. Add the chopped spinach leaves and continue to cook for a further 2 minutes. Turn off the heat and throw in a handful of coriander leaves.