Skip to content

Corn and vegetable bake

Creamy blended corn with vegetables, tempered with curry leaves and sesame

A golden bake of blended and whole sweetcorn with potato, carrot, beans, cauliflower and spinach, tempered with curry leaves, sesame and green chilli and finished with fried cashews and raisins. A favourite for parties; serve hot.
Total time
75 min
Difficulty
medium
Serves
8
One step at a time, big text, timers, read-aloud. Your screen stays on.

Ingredients

Serves8

For the tempering

For the vegetable mixture

For the seasoning

To garnish

Method

0/7 done
  1. Step 1: Heat 6 tbsp oil in a large pan and add 5 curry leaves, 2 tsp sesame seeds and 2 tbsp green chillies; let them sizzle for 30 seconds.

    1 min
  2. Step 2: Add 11 ½ oz corn kernels, 5 ½ oz corn kernels, 8 oz potatoes, 2 ⅓ oz carrots, 2 oz French beans, 1 cauliflower, ½ oz spinach, ½ oz fresh coriander, 3 onions, 3 ⅛ oz tomatoes and 2 ½ oz cashew nuts.

  3. Step 3: Add 2 tsp garlic paste, 2 tsp ginger paste, 2 tsp chilli paste, 2 tbsp lemon juice, 1 tsp clove and cinnamon powder, 1 ½ tsp salt and 2 tsp sugar.

  4. Step 4: Stir and mix well. Cook for 5 minutes, then remove from the heat.

    5 min
  5. Step 5: Heat the oven to 350°F. Spread the mixture in a greased baking dish.

  6. Step 6: Garnish with 2 ½ oz cashew nuts and 2 ⅝ oz raisins.

  7. Step 7: Bake for 30 minutes until golden on top. Serve hot.

    30 min

Nutrition per serving

Calories
330 kcal
Protein
8 g
Carbs
40 g
Fat
17 g

Nutrition values are estimates.

K
Recipe by

KrazyBadal

All recipes by this chef →

Good to know

How long does corn and vegetable bake take?
About 75 minutes in total: 35 minutes to prepare and 40 minutes to cook.
How many people does it serve?
8 as written. Change the servings above the ingredients and every amount scales to match.
Is it vegan?
Yes. It has no meat, fish, dairy or eggs.
Is it gluten free?
Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
What can I use instead of curry leaves?
Leave them out, or add a strip of lime zest (there's no true substitute).
What can I use instead of sesame seeds?
Poppy seeds or finely chopped pumpkin seeds, same amount.

Reviews

No reviews yet. Be the first to cook it.

Rate this recipe

Sign in to rate and review this recipe.

Potato chakri

Potato chakri are crisp, light spirals made with rice flour and boiled potato, flavoured with ginger, chilli, lemon, sesame and coriander. The potato makes them extra tender-crisp. They keep for about 3 weeks in an air-tight container, so make them ahead for Diwali or guests.

by KrazyBadal 1 views

Masala khakhra

Khakhra are thin chapaties roasted slowly on a griddle until they turn crisp, like a cracker. This masala version adds gram flour, fresh fenugreek, turmeric and chilli to the wheat dough. They are a light Gujarati breakfast or tea-time snack, and lovely with pickle, chutney or a smear of butter. You can also make them in a roti maker.

by KrazyBadal 1 views

Bean sprouts

Sprouting whole green grams makes them crunchier, quicker to cook and more nutritious. All you need is muslin, water and a warm spot, and they're ready in 3–4 days. Use them in salads, bhel, usal and stir-fries. Any other whole pulse sprouts the same way.

15 minBasicsVeganGluten freeIndian
by KrazyBadal 1 views