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Creamed Sweet Corn with Spinach and Coconut Milk
Creamed Sweet Corn with Spinach and Coconut Milk

Before you jump to Creamed Sweet Corn with Spinach and Coconut Milk recipe, you may want to read this short interesting healthy tips about Use Food to Improve Your Mood.

Most of us have been taught to think that comfort foods are bad and are to be avoided. At times, if your comfort food is basically candy or other junk foods, this can be true. Other times, however, comfort foods can be altogether nutritious and it’s good for you to eat them. There are some foods that, when you eat them, could improve your mood. If you seem to be a little bit down and you’re needing an emotional pick me up, try a number of these.

Cold water fish are excellent for eating if you are wanting to combat depression. Salmon, herring, tuna, mackerel, trout, etc, they’re all high in omega-3 and DHA. These are two things that improve the quality and the function of your brain’s gray matter. It’s true: chomping on a tuna fish sandwich can actually help you fight depression.

So you see, you don’t have to turn to junk food or foods that are not good for you so you can feel better! Try a few of these instead!

We hope you got benefit from reading it, now let’s go back to creamed sweet corn with spinach and coconut milk recipe. You can cook creamed sweet corn with spinach and coconut milk using 10 ingredients and 3 steps. Here is how you do that.

The ingredients needed to prepare Creamed Sweet Corn with Spinach and Coconut Milk:
  1. Provide 2 x 340 grams tins of sweetcorn
  2. Use 3 tablespoons rapeseed oil
  3. Take 1 small onion chopped
  4. Get 1 tsp ground coriander
  5. Take 1 tsp ground cumin
  6. Use 1/2 tsp paprika
  7. Use 40 grams coconut cream mixed with 90 ml hot water
  8. Take Or 1/2 can of coconut milk
  9. Use 100 grams washed spinach, chopped
  10. Get a few coriander leaves
Instructions to make Creamed Sweet Corn with Spinach and Coconut Milk:
  1. Fry the onion with 2 tbs of the oil. When starting to brown add the last 1 tbs of oil then the ground coriander, cumin and paprika. Continue stirring for a few minutes until the spices are well absorbed.
  2. Wash and drain the sweetcorn. Put into a food processor with either the coconut cream mixed with the water or the coconut milk from half a can. Pulse until puréed.
  3. Add the creamed sweetcorn to the oil and spice mixture. Cook for a couple of minutes, stirring constantly. Add the chopped spinach leaves and continue to cook for a further 2 minutes. Turn off the heat and throw in a handful of coriander leaves.

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