Fast and easy curried corn infused with spices and coconut milk bringing pure satisfaction to the taste buds as well as a crunch from the corn!!

3 cans of corn (washed and drained)
2 tbsp of olive oil
3 to 4 currey leaves
2 tbsp tomato paste
Sambal to taste
1 tbsp mustard seeds
1 tbsp cumin
1/2 tsp of turmeric
11/2 tbsp of mango powder
2 tbsp dried parsley flakes
lemon juice to taste
1 14 oz can of coconut milk
salt to taste
fresh parsley chopped
Method: In a saucepan on med high heat add about 2 tbsp of olive oil once heated add the curry leaves and the mustard seeds, once the mustard seeds pop go ahead and add the cumin and the rest of the spices. Stir the spices to infuse the flavors than go ahead and add the coconut milk, once the coconut milk boils than do a taste taste and if perfect go ahead and add the corn until well combined, lastly add the fresh parsley and serve… You can garnish with fresh parsley leaves and dried parsley flakes… enjoy!!!!!!


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