Dinner Tonight: Corn, Tomato, and Potato Curry

Name: Dinner Tonight: Corn, Tomato, and Potato Curry
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Indian, Asian
Ingredients: 1 teaspoons black mustard seeds; 4 servings cayenne pepper, to taste; 4 Tbsps chopped cilantro; 85 grams coconut milk; 3 teaspoons cumin seeds; 473 milliliters fresh corn kernels; 1 clove garlic, minced; 1 fresh hot green chiles, or more to taste; 1 Tbsp lemon juice; 3 Tbsps chopped mint leaves; 1 teaspoons salt; 1 medium tomato, cut into 1/4 inch dice; 3 Tbsps vegetable oil; 1 medium cooked waxy potato, cut into 1/4 inch dice

The recipe Dinner Tonight: Corn, Tomato, and Potato Curry could satisfy your Indian craving in approximately 45 minutes. One serving contains 262 calories, 5g of protein, and 17g of fat. This recipe serves 4. This recipe covers 11% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free and vegan diet.

Instructions

In a large (12-inch) non-stick skillet, heat the oil over medium-high heat until shimmering.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add the mustard seeds and 1/2 teaspoon of the cumin seeds. Cook until the mustard seeds begin to pop, add the garlic and potatoes. Cook, stirring often, until the potatoes turn golden.

Ingredients you will need

Mustard Seeds

Cumin Seeds

Potato

Garlic

Pop

Add the tomato, cilantro, mint, and green chile. Cook for 1-2 minutes longer, then add the corn and stir to combine.

Ingredients you will need

Green Chili Pepper

Cilantro

Tomato

Corn

Mint

Add coconut milk, salt, and lemon juice. Stir and bring to a simmer, then cover and cook until the corn is cooked through.

Ingredients you will need

Coconut Milk

Lemon Juice

Corn

Salt

In the meantime, toast the remaining cumin seeds in a dry skillet over high heat until fragrant and darkening in color, but not yet burned. Stir the toasted cumin seeds into the corn mixture and season with black pepper and cayenne to taste.

Ingredients you will need

Black Pepper

Cumin Seeds

Ground Cayenne Pepper

Toast

Corn

Equipment you will use

Frying Pan

Serve immediately.

Equipment

Frying Pan

Ingredients

Servings:

1teaspoons

black mustard seeds 4servings

cayenne pepper, to taste 4Tbsps

chopped cilantro 85grams

coconut milk 3teaspoons

cumin seeds 473milliliters

fresh corn kernels 1clove

garlic, minced 1

fresh hot green chiles, or more to taste 1Tbsp

lemon juice 3Tbsps

chopped mint leaves 1teaspoons

salt 1medium

tomato, cut into 1/4 inch dice 3Tbsps

vegetable oil 1medium

cooked waxy potato, cut into 1/4 inch dice

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Asian works really well with Chenin Blanc, Gewurztraminer, and Riesling. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. You could try Lubanzi Chenin Blanc. Reviewers quite like it with a 4.1 out of 5 star rating and a price of about 16 dollars per bottle.