Sweet Corn Curry

Bill and I got back from our cross-country wedding road trip (New Hampshire to Colorado and back, in a van) five days ago. I've made this curry four times since then, plus once for a client. No, clearly we're not sick of it yet! Oh, and if you are curious about everything we ate during our road trip and mini-moon, you can find a complete breakdown of our healthy-ish travels right here.

Back to the curry - it's quick and easy, and right now it's all about CORN. I think we have, like... 12 cobs in our fridge right now?! It's in season and abundant right now. Corn on the cob reminds me of summer, except for those couple where I had braces and couldn't eat it. Or maybe it reminds me even more of those summers because I had to learn how to enjoy the corn off the cob. BTW, here's a nice little hack to avoid the inevitable mess and retrieval of kernels when you tried to cut it on a cutting board, pre-hack. Now you know better.

Just a small bowl upside-down in a large bowl. Seems so obvious... why didn't we know this sooner?

I love the balance of sweet vegetables with the spices, and how simple this recipe is. You can follow this same formula below but swap out these veggies for whatever you have. It's totally adaptable and repeatable, especially once you experience how easy and quick it is!

Ok, off you go making it!

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SWEET CORN CURRY

1 large onion, diced
1 red bell pepper, diced
1 large tomato or about 1 cup, diced (I used an heirloom variety!)
4 cloves garlic, minced
1 TBSP fresh grated ginger
3 giant handfuls of spinach
4 cobs of fresh sweet corn (I think mine was about 3-4 cups)
1 can full-fat coconut milk

Spices:
1-2 TBSP curry powder (start with one, add more as desired)
1/2 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp garam masala
Black pepper, to taste
Sea salt, to taste

Fresh cilantro, for serving
Optional:  jalapeno, cayenne pepper, lime/lemon juice


In a large saute pan over medium high heat, add the onions (you can start with a bit of water or oil if you'd like). Cook until soft (it's okay if they brown a little bit), then add the garlic, ginger, and spices. Stir and cook for 1-2 minutes, then add the tomato, corn, bell pepper, and coconut milk. Bring to a boil, then reduce to a simmer and cook for about 20 minutes. 

Just before it's ready, throw in the spinach one handful at a time and let it cook until wilted. Top with chopped cilantro, and serve with basmati rice, naan bread, or roasted veggies.