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We hope you got insight from reading it, now let’s go back to creamed sweet corn with spinach and coconut milk recipe. To cook creamed sweet corn with spinach and coconut milk you need 10 ingredients and 3 steps. Here is how you do it.
The ingredients needed to prepare Creamed Sweet Corn with Spinach and Coconut Milk:
- You need 2 x 340 grams tins of sweetcorn
- You need 3 tablespoons rapeseed oil
- Get 1 small onion chopped
- Use 1 tsp ground coriander
- Use 1 tsp ground cumin
- Get 1/2 tsp paprika
- Get 40 grams coconut cream mixed with 90 ml hot water
- Prepare Or 1/2 can of coconut milk
- Use 100 grams washed spinach, chopped
- Use a few coriander leaves
Instructions to make Creamed Sweet Corn with Spinach and Coconut Milk:
- 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.
- 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.
- 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.
This delicious side dish will be the highlight of your dinner, and it goes well with almost any. Summer meets fall in this spicy, creamy, vegan Sweet Corn & Coconut Milk Chowder recipe. Top with cilantro, jalapeños, coconut flakes and fresh corn. Sinking your teeth into a perfectly ripened ear of sweet corn straight from the stalk is one of the finest pleasures of summer. I long for that moment all.
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