Corn and Green Pea Tomato Curry | Lisa's Kitchen | Vegetarian Recipes | Cooking Hints | Food & Nutrition Articles

Ingredients

  • 2 ears fresh corn or 2 ½ cups frozen corn
  • 2 teaspoons oil or butter
  • 1 large shallot or small onion, finely chopped
  • 1 medium carrot, diced
  • 3 red or green chilies, seeded and finely chopped
  • 1-inch piece fresh ginger, minced or grated
  • 2 teaspoons ground coriander
  • + 10 more ingredients
    • 1 teaspoon ground cumin
    • 1 teaspoon turmeric
    • ½ teaspoon Kashmiri or other chili powder
    • ¼ teaspoon cayenne
    • pinch of asafetida
    • 1 large tomato, partially seeded and finely chopped
    • 1 cup fresh or frozen peas
    • generous handful of fresh parsley or cilantro, trimmed and chopped
    • ½ teaspoon
    • 1 teaspoon sea salt, or to taste

If using fresh corn, lightly roast the ears in their husks in a preheated 425° oven for 15 minutes. Cool and then pare the kernels from the cobs. Alternately, you can boil the ears for 5 minutes or until the corn is just tender. Set aside.

View full recipe at SpringPad

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