I love curries, but I’ve never made a curry with corn in it before. I was kind of skeptical at what this dish was going to turn out like. But I guess I am someone of little faith sometimes, because this dish turned out perfect. For about 525 calories (which includes 1 cup of rice) I got a delicious and healthy meal. And the colors of the dish, the red, yellow, and green, are so pretty. I accidentally put more coconut milk in the curry than what the original recipe called for, but I ended up really liking the more soupy texture of the dish. With the rice, it was great.
It was easy and was a great lunch!
In other news, school started this week. Life has suddenly got a little more hectic.
Corn, Potato, Tomato Curry
(source)
Ingredients
3 tbsp vegetable oil
2 1/2 tsp cumin seeds
1 clove garlic, minced
1 medium potato, peeled and diced
1 medium tomato, diced
4 tbsp cilantro, chopped
1/2 anaheim pepper, diced
2 cups canned corn kernels
1/2 can coconut milk
3/4 tsp kosher salt
1 tbsp lemon juice
2 tsp curry powder
Directions
1. Boil water in a large pot. Add the potatoes and cook for 20 minutes. Drain.
2. In a large skillet, heat the oil over medium-high heat until hot. Add the cumin seeds and cook for several minutes. Add the garlic and potatoes. Cook for 3 minutes.
3. Add the tomato, cilantro, and anaheim pepper. Cook for 2 more minutes, then stir in the corn. Add the coconut milk, salt, lemon juice, and curry powder. Bring to a simmer. Cook for 5-8 minutes. Serve over rice and enjoy!
* serves 4
* shared with Weekend Cooking
I had never eaten anything with curry in it until about a year ago. I saw some curry chicken at a restaurant and tried it. It was amazing!! I’ve been hunting curry recipes since. Thanks for this one!
Here’s My WC
I hope you enjoy it! Curries are wonderful and come in so many different forms!
Well, great. Seems like I have another recipe that calls for 1/2 can of coconut milk that I never tried, because what was to be done with the rest of it? This will work nicely. Looks delicious.
I had a 1/2 can left from another recipe, so it worked perfectly!
That is a festive dish with all of those colors. Perfect comfort food in the winter.
I love curries — but have never had one with corn in it. Your recipe sounds delicious!
Thanks for giving me the idea to use corn in curries. Have a great week.
With those ingredients, I’m not sure how you could go wrong. I love that we had Mexican corn and Indian corn this week. Yummm.
I just got some curry powder from Penzeys today. I really like the vegetarian curries at my local Indian restaurant, but I don’t think I’ve ever seen corn in theirs either. It sounds good, though.
This looks so darn good! I have been using curry in a few things now and find I just love it!!
I love curries too! They can have so much variety and are so warming.
I used to like curry but as i got older, it started having heartburn issues. If it’s mild I could totally get into this curry you made……
It was very mild. It wasn’t hot at all, it just had a slight curry flavor
Here’s my confession: I have never cooked with curry. I eat curry several times a month, but always out. I need to start adventuring into this cooking world! Do you have a cookbook you’d recommend?
This advice I thought was good at first, but then I googled the cookbook and apparently it’s going for over a hundred dollars. That makes no sense to me because I’m pretty sure I got it off of Border’s cheap cookbook table. And I definitely didn’t pay more than $20 for it.
But the cookbook I’ve had the most luck with is the Best Ever Indian Cookbook (http://www.amazon.com/Best-Ever-Indian-Cookbook/dp/1844775135). The recipes are easy to follow and tasty.