Creamed Sweet Corn And Mung Beans Recipe
Summary
Preparation Time10 MinCooking Time10 Min
Ready In20 MinDifficulty LevelEasy
Health IndexHealthyServings4
Ingredients
| Shallot | 1 Small, peeled, finely chopped | |
| Vegetable oil | 1 Tablespoon | |
| Frozen sweetcorn kernels - 8 ounces | ||
| Ground allspice | 1/4 Teaspoon | |
| Sea salt | 1 To taste | |
| Black pepper | 1 To taste | |
| Natural yogurt - 55 ml, set | ||
| Mung beans | 6 Ounce, sprouted | |
Directions
MAKING
1) In a medium sized casserole, combine the shallot and oil together.
2) On high power, cook covered for 3 minutes or until the shallot becomes soft.
3) To this, add the sweetcorn, allspice, salt and pepper to taste.
4) On high power, cook covered for 4 minutes. Stir once in between.
5) Into this, add the yogurt along with the beansprouts.
6) On high power, cook uncovered for 1 to 1 1/2 minutes, or until heated through. Overcooking may result in the yogurt curdling.
SERVING
7) Stir the Creamed Sweetcorn and Mung Beans well before serving and serve hot.
1) In a medium sized casserole, combine the shallot and oil together.
2) On high power, cook covered for 3 minutes or until the shallot becomes soft.
3) To this, add the sweetcorn, allspice, salt and pepper to taste.
4) On high power, cook covered for 4 minutes. Stir once in between.
5) Into this, add the yogurt along with the beansprouts.
6) On high power, cook uncovered for 1 to 1 1/2 minutes, or until heated through. Overcooking may result in the yogurt curdling.
SERVING
7) Stir the Creamed Sweetcorn and Mung Beans well before serving and serve hot.
Chef
