This curry is easy and super tasty and loosely based on one published in 'Australian Table' magazine in 2003 - vary the spice according to your preference (I tend to skip one of the green chillies and keep it mild enough for the kids, with natural yoghurt or extra cream to dilute if necessary). Bought packets of pappadums are easy to cook in the microwave - just pop them on a paper towel in a single row for 30 seconds. So quick!
300g baby spinach leaves
2 mild green chillies
1 tsp tanami fire
1 tbsp butter
1 tbsp crushed or finely chopped garlic
1 tsp ground cumin
1 tsp cumin seeds
1 cup tomato puree / passata
400g tin baby corn, cut into 1cm slices
1/3 cup cream
Cooked basmati rice, to serve
Pappadums, to serve
Blanch baby spinach and green chillies in boiling water for 2 minutes, then rinse under cold water. Drain, place in a food processor with the Outback Pride Tanami Fire, then process to a fine paste.
Place butter in a large, heavy-based frying pan on low heat, then add garlic and cumin seeds and cook until golden. Add tomato puree, spinach paste and cumin powder, and cook for 2 minutes.
Season to taste with salt. Add baby corn and cream, and stir to heat through. Serve immediately with rice and pappadums.