Turmeric mushroom and corn

Recipe~Finder

Cooking time: Less than 60 minutes

Cuisine: Modern Australian

Healthy options: Diabetic; Egg free; Lactose free; Low GI; Nut free; Vegan; Vegetarian; Healthy

Serves: 4

Tools

Kitchen friendly view

Photography: Richard Mortimer

By Suzanne Gibbs and Mandy Sinclair

Ingredients

¼ cup (60ml) vegetable oil
2 sweet corn cobs, kernels removed
2 onions, chopped
2 cardamom pods
1 cinnamon stick
1 garlic clove, crushed
1 small bird's eye chilli, finely chopped
1 teaspoon ground turmeric
500g button mushrooms, stalks trimmed
¼ cup chopped coriander
1 tablespoon lemon juice

Preparation method

Heat 1 tablespoon of oil in a large saucepan on medium. Cook corn kernels for 3 minutes, stirring, until tender. Remove.

Heat remaining oil in same pan on low. Add onion, cardamom, cinnamon stick, garlic and chilli. Cook for 15 minutes, stirring occasionally, until tender and caramelised.

Stir through turmeric, mushrooms, corn and ½ cup water. Cook on medium heat for 5-7 minutes, until mushrooms are tender. Season. Add coriander and lemon juice. Toss to combine and serve.

To remove kernels from cobs, hold upright and, with a sharp knife, cut lengthways down the cob.

Mushroom stroganoff

Crostini with garlic mushrooms

Swiss browns on soft polenta

Garlicky mushroom risotto

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