Creamed Sweet Corn with Spinach and Coconut Milk

Ingredients of Creamed Sweet Corn with Spinach and Coconut Milk

1. It's 2 of x 340 grams tins of sweetcorn.
2. It's 3 tablespoons of rapeseed oil.
3. Prepare 1 of small onion chopped.
4. It's 1 tsp of ground coriander.
5. It's 1 tsp of ground cumin.
6. You need 1/2 tsp of paprika.
7. You need 40 grams of coconut cream mixed with 90 ml hot water.
8. You need of Or 1/2 can of coconut milk.
9. Prepare 100 grams of washed spinach, chopped.
10. You need a few of coriander leaves.

Creamed Sweet Corn with Spinach and Coconut Milk step by step

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..

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