Sweetcorn makhni on toast
Item 1 of 1
Sweetcorn on toast may seem a little plain, but it comes to life courtesy of some delicate spicing, some cream and good quality bread. This simple vegetarian dish makes a lovely brunch or snack.
First published in 2015
discover more:
Ingredients
Metric
Imperial
- 200g of sweetcorn, tinned
- 1 tbsp of ginger paste
- 1 tbsp of garlic paste
- 1 tsp chilli powder
- 100g of canned plum tomatoes, blended
- 20g of unsalted butter
- 2 tbsp of single cream
- 2 tbsp of coriander, chopped
- 1 tbsp of vegetable oil
- 1 pinch of salt
- 1 pinch of pepper
- 4 slices of brown bread
SAVE RECIPE
Method
1
Add the sweetcorn to a heavy-based pan and add enough water to cover. Add vegetable oil, ginger and garlic paste and bring to the boil
- 200g of sweetcorn
- 1 tbsp of vegetable oil
- 1 tbsp of ginger paste
- 1 tbsp of garlic paste
2
Cover with a lid and leave to simmer on a low heat for 20 minutes until the sweetcorn is soft and tender
3
After 20 minutes, add the chilli powder, blended plum tomatoes and unsalted butter
- 1 tsp chilli powder
- 100g of canned plum tomatoes, blended
- 20g of unsalted butter
4
Simmer for another 15 minutes, stirring occasionally. Then, stir in the cream and season with a pinch of salt and pepper
5
Toast the slices of bread. Garnish the sweetcorn with chopped coriander and serve onto plates or bowls with the toast
- 2 tbsp of coriander
- 4 slices of brown bread
Get in touch
Please sign in or register to send a comment to Great British Chefs.
You may also like
SITES
© Great British Chefs 2024