Quick butter saag with broccoli and corn

1. 1

   Melt the butter in a saucepan over a medium heat. Add the garlic, ginger and green chilli and sizzle for 30-40 seconds.

2. 2

   Add the grated broccoli stem, frozen spinach (including any liquid), turmeric, salt, fenugreek leaves and 1 teaspoon garam masala. Stir well and cover with a tight-fitting lid. Cook over a medium heat for 5 minutes, stirring frequently.

3. 3

   Reserve a tablespoon of cream for the garnish then stir the remaining cream. Add the remaining teaspoon of garam masala. Use a hand-held blender to blend the sauce to a slightly coarse and creamy texture. Pulse until a thick purée-like consistency is achieved or, if you prefer a smoother texture, blend for longer.

4. 4

   Meanwhile, bring a large saucepan of salted water to the boil and add the broccoli florets. Boil over a medium-high heat, uncovered, for 8-10 minutes, or until softened and tender, with just a little bite. Drain in a colander and refresh under cold running water for 30 seconds. Set aside.

5. 5

   Bring the blended sauce in the pan to a gentle simmer over a medium-low heat. Stir in most of the sweetcorn, reserving 2-3 tablespoons for the garnish. Stir in most of the broccoli, reserving a handful of florets for the garnish.

6. 6

   Once the curry begins to bubble, cook for 2 minutes then transfer to a serving dish. Leave a bit of sauce in the pan and stir in the reserved broccoli.

7. 7

   Arrange the lightly-sauced reserved broccoli on top of the curry, along with the reserved sweetcorn. Swirl over the reserved cream, sprinkle with the red chilli and serve.

1 serving ≈ 283 g

Nutrition values are estimates. - means data is unavailable.