Corn, Tomato & Potato Curry

I made this quick and delicious curry for lunch the other day. Start to finish, it too about 20 minutes. It would have taken less if I had read the ingredient list before hand and realized that the potato was meant to be cooked, but it still turned out to be great. I added some chopped red and green onion for some extra flavor and I also accidentally dumped in about 4 times as much cayenne as I wanted. The pepper definitely was noticeable, but not overwhelming at all.

Corn, Tomato & Potato Curry (adapted from this recipe)

  • 3 tablespoons vegetable oil
  • 2 1/2 teaspoons cumin seeds
  • 1 teaspoon dry mustard
  • 4 clove garlic, minced
  • 2 medium cooked waxy potato, cut into 1/4 inch dice
  • 2 medium tomato, cut into 1/4 inch dice
  • 4 tablespoons chopped cilantro
  • 1-4 oz. can of green chiles
  • 2 cups fresh corn kernels
  • 3 ounces coconut milk
  • 3/4 teaspoon salt
  • 1 tablespoon lemon juice
  • cayenne pepper, to taste
  1. In a large non-stick skillet, heat the oil over medium-high heat until shimmering. Add the mustard and 1/2 teaspoon of the cumin seeds. Cook until fragrant, add the garlic and potatoes. Cook, stirring often, until the potatoes turn golden.
  2. Add the tomato, cilantro and green chile. Cook for 1-2 minutes longer, then add the corn and stir to combine. Add coconut milk, salt, and lemon juice. Stir and bring to a simmer, then cover and cook until the corn is cooked through.
  3. Serve and enjoy!

2 thoughts on “Corn, Tomato & Potato Curry

  1. Pingback: Sunday Summary: September 18, 2011 | Clare Cooks!

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