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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 209.9
  • Total Fat: 14.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 21.0 mg
  • Total Carbs: 18.3 g
  • Dietary Fiber: 3.7 g
  • Protein: 6.2 g

View full nutritional breakdown of Sweet Corn Curry calories by ingredient
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Sweet Corn Curry

Submitted by: REKHAKAKR
Sweet Corn Curry

Introduction

Very rich and tasty curry can be served with any Indian bread or over a bed of steamed rice along with raita. Very rich and tasty curry can be served with any Indian bread or over a bed of steamed rice along with raita.
Number of Servings: 4

Ingredients

    Sweet Corn, kernels Fresh, 1.5 cup
    Red Ripe Tomatoes, 1 cup, chopped or sliced
    Ginger Root, 1 tsp
    Cashew Nuts, dry roasted, 2 tbsp
    Peanuts, dry-roasted, 50 grams
    Mustard seed, yellow, 1 tsp
    *Peanut Oil, 1.5 tbsp
    Turmeric, ground, 1 tsp
    Chili powder, 1 tsp
    coriander seed powder 1tsp
    cumin seeds 1tsp

Directions

1.Make a paste of tomatoes green chili and ginger roots.

2.Take 1/2 tbs of oil and roast cashews , peanuts and mustard seed . Add this to tomato paste and grind it once more.

3.Pour 1tbsp of oil in a pan add cumin seeds and let them splutter and add coriander seed powder and ground turmeric to it . Immediatly after this add tomato paste and let it cook for about 5-6 mins stirring it occasionally so that it does not get burned .

4.when this paste is cooked add sweet corn along with 1.5 cups of water and let it simmer for 5-6 mins again.
serve garnished with coriander leaves or cilantro over a bed of steamed rice

Number of Servings: 4

Recipe submitted by SparkPeople user REKHAKAKR.






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Member Ratings For This Recipe

  • This curry didn't come out too badly. Maybe it had too much going on because there wasn't a lot of flavour in the end! I didn't have peanut oil on hand, so would suggest indeed using that, and substituting the 1.5 cups of water for broth to add more flavour and some saltiness. - 8/13/09

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