Corn and Green Pea Tomato Curry

2 ears fresh corn or 2 1/2 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
1 teaspoon ground cumin
1 teaspoon turmeric
1/2 teaspoon Kashmiri or other chili powder
1/4 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
1/2 teaspoon garam masala
1 teaspoon sea salt, or to taste

Feel free to included whatever vegetables you may have on hand, adjusting the liquid component and cooking time accordingly.

Serve hot with fresh cooked white rice or quinoa.

Heat the oil or butter in a medium saucepan over medium heat. When hot, add the shallot or onion and stir for 2 to 3 minutes to soften. Add the carrot and stir for another 2 to 3 minutes. Toss in the chilies and ginger, and continue to stir another 2 minutes.

Add the ground coriander, cumin, turmeric, chili powder, cayenne and asafetida to the pan and stir for 30 seconds. Add the tomato. If using fresh peas, add them now as well. Cook, stirring occasionally, for 5 to 7 minutes or until the tomato starts to thicken.

Now add the corn and half of the parsley or cilantro. If using frozen peas, add them now. Continue to simmer for another 3 to 4 minutes, stirring often, until the corn and peas are tender but still plump.

Stir in the garam masala and sea salt, and let simmer for another minute.

Stir in the remaining parsley or cilantro. Remove from heat, cover, and let stand for 5 minutes before serving.

Serving Size: 4

Number of Servings: 4

Recipe submitted by SparkPeople user GTKARLA.