Sweetcorn Shaak

Heena Modi

Sweetcorn and rice

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  1. Rice – white or brown
  2. Less than 3/4 tablespoon of coconut oil
  3. 2 tomatoes
  4. 1 fresh chilli
  5. 1 teaspoon of Jiru/cumin seeds
  6. 1/2 a teaspoon of Rye/mustard seeds
  7. 2 sweet neem leaves
  8. A pinch of Hing/asafetida
  9. Sweetcorn – frozen or a 340g tin
  10. 1 teaspoon of dried coriander powder
  11. Less than 1/4 of a teaspoon of turmeric
  12. Salt to taste
  13. Lemon juice
  14. 1 handful of freshly chopped coriander

A classic Indian breakfast dish, easy to make and full of flavour and texture.


This recipe serves 2


How to make the rice: 

  • Wash the rice – I usually use a small teacup of brown rice for 2 people
  • Add 2 & 3/4 teacups of water
  • Put it all in a pan on a high heat, with the lid off
  • When it begins to froth, put the lid on, reduce the heat as low as it can go and leave it alone for 20 minutes
  • After 20 minutes if there is any water left, continue to cook it for 5 minutes

How to make the Shaak:

  • Chop the tomatoes
  • Chop the chilli
  • Put the coconut oil in a pan, leave it on medium heat and put the lid on
  • When it’s hot enough add some cumin seeds, rye, sweet neem leaves and a pinch of asafetida
  • Put the lid on and wait until the seeds pop
  • When the silence in between pops is longer, add some raw peanuts, the chopped chilli and the tomatoes and put the lid back on – it may sizzle when you add the tomatoes and if it does, it’s fine
  • After a few minutes add the sweetcorn
  • Add salt to taste
  • Add dried coriander powder to taste
  • Add a pinch of turmeric
  • You may wish to add a squeeze of lemon juice
  • If you like spicy food, you may want to add some chilli powder in addition to the fresh chilli
  • Finally, garnish with freshly chopped coriander and your Shaak is ready

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