INGREDIENTS
1 tbsp
oil
1/2
onion (finely diced)
3 cloves
garlic (minced)
1 stick
celery (finely diced)
1
mild red chilli (finely diced)
1/4 tsp
chilli powder
300 g
corn kernels (I used tinned)
250 milliliters
vegetable stock
100 milliliters
coconut milk
4 tbsp
fresh parsley (chopped)