Meera Sodha's Vegan Recipe for Sweet Corn, Tomato and Green Beans with Pickling Spices | The new vegan

Over the next few weeks, the UK's large sweetcorn crop will begin to leave farmers' markets and supermarkets in abundance. I experimented with different ways to spread them, and this curry is the result: the love child of a sweet corn and Gujarati tomato curry (makai nu shaak) and a achari punjabi< /em> "marinated" curry. It borrows fresh tomatoes from the Gujarati side, while adopting big hot, salty and sour pickle flavors from Punjabi, an achari-style curry, in which corn, with its natural sweetness, fits in perfectly.

Sweet corn, tomato, and runner beans with pickling spices If you can't get your hands on fresh corn on the cob, use frozen corn kernels - they're often half the price (and taste more natural) ) than their canned counterparts.

Preparation 20 minCooking 20 minServes 4

5 ½ tbsp rapeseed oil tsp fennel seeds ½ tsp cumin seeds 1 tsp black mustard seeds ¼ tsp fenugreek seeds 1 tsp black cumin seeds 300g green beans, trimmed and thinly sliced ​​on a steep angle garlic, peeled and grated1 red onion, peeled, halved and thinly sliced ​​750g tomato es mixed, chopped - vine tomatoes cut into quarters, cherries halved, large ones cut into quarters 1 tsp Kashmiri chilli 1¼ fine sea salt

Add oil in a large skillet over medium heat and wait until it is hot enough (you can tell by holding your hand about 15cm above the skillet). When hot, add the fennel, cumin, black mustard, fenugreek and nigella seeds, and simmer for 30 seconds to a minute, but no more. Add the green beans and corn kernels, fry, stirring, for three or four minutes, then add the garlic and onion, and sauté for another two minutes.

Tilt the tomatoes in the pan, stir in the chili and salt, then cook until the tomatoes start to break down and release their juices, but hold their shape, which should take about 10 minutes. Taste, adjust the seasoning if necessary and serve with rice or pancakes.