Sweet Corn Curry
This Sweet Corn Curry is flavorful and easy, and it's a great meal for the end of a hectic day!
Servings: 6 servings
Calories: 497kcal
Ingredients
For the Curry Paste
- 10 curry leaves chopped
- ¼ cup chopped cilantro
- ¼ cup diced white onion
- 2" fresh ginger peeled and chopped
- 1½ tsp minced garlic
- 1 green serrano chili stemmed and seeds removed (optional)
- 1 tsp cumin
- 1 tsp lemon juice
- 2 Tbsp water
For the Corn Curry
- 1 cup basmati rice
- 1½ tsp brown mustard seeds
- 2 Tbsp canola oil
- ½ tsp crushed red pepper flakes
- ¼ tsp turmeric
- 2 13.5-oz. cans coconut milk
- 4 cups corn fresh or frozen
- 1 tsp salt
- ¼ cup cilantro minced
Instructions
For the Curry Paste
- Place all ingredients in a mini-chopper or small food processor. Pulse until smooth paste forms. Set aside.
For the Corn Curry
- In a medium saucepan, combine the basmati rice with 1¾ cups of water. Stir and bring to a boil. Once boiling, cover and reduce heat to low. Let cook for 18 minutes. Remove from heat and let stand (covered) for 5 more minutes. Fluff cooked rice with a fork before serving.
- Meanwhile, make the corn curry by adding the mustard seeds and oil to a large saucepan with a lid. Cover and place over medium-high heat for 2-3 minutes, or until mustard seeds begin to pop.
- Add red pepper flakes, turmeric and Curry Paste (from above). Reduce heat to low and stir. Cook for 2-3 minutes, stirring often.
- Add the coconut milk and increase heat to medium-high. Bring mixture to a boil, stirring often.
- Add the corn and salt and reduce heat to medium-low. Simmer for 4-5 minutes, or until corn is tender.
- Stir in cilantro before serving.
- Serve corn curry over rice.
Nutrition
Calories: 497kcal | Carbohydrates: 48g | Protein: 6g | Fat: 6g | Sodium: 395mg | Potassium: 284mg | Fiber: 3g | Sugar: 5g | Vitamin A: 470IU | Vitamin C: 40.3mg | Calcium: 22mg | Iron: 1mg
