Sweetcorn and Courgette Dhansak

|This is a vegetarian version of a popular spicy Indian dish usually made with lamb lentils and veg. Eat with a bowl of rice or naan bread. |courgette sweetcorn tomatoes|1 onion chopped4 cloves of garlic minced2 teaspoon curry powder1 chilli or chilli flakes½ teaspoon cumin½ teaspoon tumerickernels from 2 ears of corn cut off4 tomatoes chopped or 1 tin of chopped tomatoes1 courgette cubbed300-400 ml vegetable stockCorriander to garnish|In a frying pan over medium heat heat the oil and fry the onion and garlic until soft about 5 minutes.Add the curry powder cumin tumeric and chillies to the pan and cook for a further 3 minutes stiring to make sure the spices evenly coat the onion mixture.Add the corn courgette and tomatoes and mix well cooking for about 3 minutes. Look for the kernels to turn bright yellow to know the corn is cooked through.Add 300ml veg stock to the pan and simmer for 5 to 10 minutes. Add more stock if the mixture becomes too thick.Add coriander leaves to garnish.|10.00 minutes|4|Riverford