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Before you jump to Creamed Sweet Corn with Spinach and Coconut Milk recipe, you may want to read this short interesting healthy tips about Treats that give You Energy.
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If you are not allergic to nuts, try eating some almonds! As an all-in-one energy booster, almonds provide many health benefits. These kinds of nuts possess lots of vitamins E, B2, and manganese. They generally do, however, have tryptophan-the same enzyme that makes you tired after eating turkey. When it comes to almonds, however, they wont make you really miss a nap. These nuts loosen up the muscles and provide a general sense of peace. Your emotional state is often lifted simply by eating almonds.
You will not have to look far to locate a wide variety of healthy snacks that can be easily prepared. Choosing to live a healthy life style can be as uncomplicated as you want it to be.
We hope you got insight from reading it, now let’s go back to creamed sweet corn with spinach and coconut milk recipe. You can cook creamed sweet corn with spinach and coconut milk using 10 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to cook Creamed Sweet Corn with Spinach and Coconut Milk:
- Get 2 x 340 grams tins of sweetcorn
- Take 3 tablespoons rapeseed oil
- You need 1 small onion chopped
- You need 1 tsp ground coriander
- You need 1 tsp ground cumin
- Use 1/2 tsp paprika
- Provide 40 grams coconut cream mixed with 90 ml hot water
- Take Or 1/2 can of coconut milk
- Prepare 100 grams washed spinach, chopped
- Get 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.
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