SweetCorn Gravy with Herbed Rice
A creamy, spice-kissed sweet corn gravy served with aromatic coriander and herb-infused rice, this vegetarian meal blends sautéed vegetables, mayonnaise-rich texture, and milk-based gravy for a comforting weeknight staple.
Ingredients
- Olive oil and butter, as needed (1 tbsp olive oil + 1 tbsp butter for rich flavor, or 2 tbsp olive oil for dairy-free)
- Carrot and capsicum, chopped (1 cup total, ½ cup each)
- Sweetcorn, boiled (1 cup, fresh or frozen)
- Onion, chopped (1 cup, yellow or white)
- Mixed herbs (1 tbsp, e.g., coriander, parsley, or dried Italian seasoning)
- Black pepper powder (1 tbsp, freshly ground)
- Red chilli sauce (1 tbsp, tomato-based preferred)
- Mayonnaise (2-3 tbsp, light or vegan optional)
- Kashmiri red chilli powder (1 tbsp, or substitute sweet paprika)
- Tomato sauce (1 tbsp)
- Salt (1.5 tsp, adjust to taste)
Instructions
- Heat oil/butter in a pan over medium heat. Sauté onions, carrots, and capsicum for 3-4 minutes until softened.
- Add sweetcorn, mixed herbs, black pepper, red chilli sauce, Kashmiri red chilli powder, and tomato sauce. Mix well.
- Stir in mayonnaise and cook for 2-3 minutes, adjusting salt to taste. Simmer into a creamy gravy, adding a splash of water if needed.
- In a separate pot, boil rice until tender. Fold in additional herbs (2 tbsp coriander) and a pinch of salt during the last 2 minutes of cooking.
- Portion rice into bowls and top with sweetcorn gravy. Garnish with fresh herbs before serving.
Notes
Use red bell pepper for enhanced sweetness.
Kashmiri red chilli powder can be substituted with smoked paprika for a different depth.
Leftover gravy keeps in the fridge for 3 days; reheat gently to avoid breaking the mayo-based emulsion.
Dairy-free option: Omit butter and use extra olive oil.
Vegan alternative: Replace mayonnaise with tahini or cashew cream for a vegan version.
Kashmiri red chilli powder can be substituted with smoked paprika for a different depth.
Leftover gravy keeps in the fridge for 3 days; reheat gently to avoid breaking the mayo-based emulsion.
Dairy-free option: Omit butter and use extra olive oil.
Vegan alternative: Replace mayonnaise with tahini or cashew cream for a vegan version.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 15gSaturated Fat: 8gCholesterol: 30mgSodium: 1000mgFiber: 2gSugar: 5g
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