Corn Curry

Note: used slightly more than half a can of coconut milk. Use less lemon juice next time.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Roast the cumin seeds, fenugreek seeds, and coriander seeds in a dry skillet over medium heat, stirring frequently, until the spices are fragrant and the coriander seeds start to take on a golden color, about 2-3 minutes. Remove from the heat.

Step 2

Transfer the seeds to a grinder along with the rest of the spice mix ingredients, and blend into a fine powder. Set aside.

Step 3

Warm the oil in a saucepan or large skillet over medium-low heat.

Step 4

Add the onion and a pinch of salt, and cook, stirring occasionally, until the onion is translucent, about 5-7 minutes.

Step 5

Add the green chili, garlic, and ginger, and stir. Cook for 1 minute more.

Step 6

Add the spice blend and stir. Cook until fragrant, about 30 seconds.

Step 7

Stir in the corn kernels and cook for 2 minutes.

Step 8

Add the tomato and 1/2 cup of the coconut milk.

Step 9

Bring to a gentle boil, then reduce the heat back down to medium low, and cover the pan.

Step 10

Simmer, stirring occasionally, until the tomatoes are well broken down and the corn is cooked through, 20-30 minutes.

Step 11

Uncover the pan and stir in the lemon juice and remaining coconut milk.

Step 12

Cook for another 2-3 minutes to warm the mixture.

Step 13

Season to taste with plenty of salt.

Step 14

Stir in half of the chopped fresh cilantro, and use the other half for garnishing on top.