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
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
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