Sweetcorn Dhansak

This is a nice variation on a Riverford recipe, using some of their lovely fresh sweetcorn and tomatoes delivered yesterday.  You can strip the corn kernels off with a sharp knife, if you prefer, but I liked the tactile (aka messy) quality of the corn chunks that you have to pick up and gnaw on.  Anyway, nice fresh veggie curry and ever so healthy.  This quantity serves 4.

4 sweetcorn cobs, each cut into 3 pieces
200g red lentils
3 tablespoons vegetable oil
1 onion, finely chopped
4 cloves garlic, chopped
1 good teaspoon each of ground cumin, coriander, paprika and turmeric
8 green cardamom pods, bashed
2-3 finely chopped chillies, depending on how hot you like it
4 tomatoes, skinned and chopped
2 tablespoons mango or other fruity chutney
250ml veg stock or water
juice of 1 lemon
handful of coriander leaves, chopped

1.Boil a pan of water. Rinse and drain the lentils, add to the pan and boil for 3-4 minutes then simmer for approx 30-40 minutes until cooked. Drain.
2.Boil the sweetcorn for 10 minutes in salted water and drain. Heat the oil and fry the onion and garlic until soft.
3.Add the spices and chillies to the onions and cook for a further 3 minutes.
4.Add the corn and tomatoes and fry for 3 minutes. Add the lemon juice, stock or water, mango chutney and drained lentils, simmer for a further 5 minutes. If needed add a little more water or stock. Add the coriander leaves at the end and serve with rice or naan bread. 

I also like some frizzled shallots or onion on top of my lentil curries - just slice thinly and fry quickly in oil until deep golden brown and beginning to go crisp.  Drain well and sprinkle over the finished dish.  You CAN buy ready-crisped shallots in chinese groceries if you want to save time.