CURRIED CORN
A unique and delicious way to serve corn!
Provided by lewis718
Categories Side Dish Vegetables Corn
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Melt the butter in a skillet over medium heat; mix the corn, green pepper, onion, and curry powder into the melted butter, cover the skillet, and cook until the vegetables are just tender, 8 to 10 minutes. Stir the sour cream into the vegetable mixture, season with salt and pepper, and continue cooking until hot, stirring continually, 2 to 3 minutes. Serve immediately.
Nutrition Facts : Calories 213.8 calories, Carbohydrate 19.1 g, Cholesterol 35.5 mg, Fat 15.3 g, Fiber 2.2 g, Protein 3.6 g, SaturatedFat 9.3 g, Sodium 79.5 mg, Sugar 3.1 g
CURRIED CORN
Make and share this Curried Corn recipe from Food.com.
Provided by Cadillacgirl
Categories Corn
Time 15m
Yield 4 , 4 serving(s)
Number Of Ingredients 7
Steps:
- Melt butter, add corn, onion, and curry. Saute.
- Cover and simmer slowly, about 10 min, until tender, stirring often.
- Add sour cream, salt, and pepper, heat until warm, and serve.
Nutrition Facts : Calories 181.9, Fat 12.6, SaturatedFat 7.1, Cholesterol 30.2, Sodium 365.6, Carbohydrate 17.4, Fiber 2, Sugar 4.7, Protein 3.3
CURRIED CORN
The recipe from Kenya is posted for the World Tour 2005 RecipeZaar event. I haven't had a chance to try it yet, but it looks wonderful. The source is The Africa Cookbook - Tastes of a Continent by Jessica B. Harris
Provided by PanNan
Categories Corn
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Heat butter in saucepan over medium heat until foaming. Add onion and garlic to butter. Cook until lightly browned, stirring occasionally.
- Add curry powder, stirring to coat the onions well. Add corn, stir, and continue to cook.
- In a small bowl, add the coconut milk slowly to the cornstarch, stirring to prevent lumps. Add this mixture to the corn mixture, stirring well.
- Add remaining ingredients. Lower heat, and cook for about 7 minutes, stirring occasionally. The coconut milk should be mostly absorbed.
- Serve warm.
Nutrition Facts : Calories 276.5, Fat 12.5, SaturatedFat 9.3, Cholesterol 5.1, Sodium 64.3, Carbohydrate 42.4, Fiber 5.7, Sugar 9.2, Protein 6.5
TOMATO-CAULIFLOWER CURRY WITH CORN
Provided by Food Network Kitchen
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 23
Steps:
- Make the curry: Heat the vegetable oil in a large Dutch oven over medium heat. Add the onion and cook, stirring occasionally, until lightly golden, about 8 minutes. Add the garlic, ginger and jalapeno. Cook, stirring, until sizzling, about 1 minute. Add the tomato paste and cook, stirring, until it dissolves into the oil, about 1 minute. Add the curry powder, garam masala and cinnamon stick. Cook, stirring, until the spices darken, about 1 minute. Add 2 cups water, the cauliflower and chickpeas. Bring to a simmer, cover and cook until the cauliflower is almost tender, about 6 minutes.
- Add the quartered tomatoes to the pot. Simmer, uncovered, until the tomatoes soften, about 5 minutes. Add the corn, heavy cream and honey. Simmer until the cauliflower is tender and the tomatoes break down, about 7 minutes. Season with salt. Remove the cinnamon stick.
- Meanwhile, make the tomato yogurt: Mix the grated tomato, lime juice, yogurt, 1/4 cup cilantro and the scallions in a bowl; season with salt. Top each serving of curry with the tomato yogurt and the remaining cilantro. Serve with naan.
COCONUT CURRY CARAMEL CORN
Provided by Food Network
Time 2h10m
Yield 18 cups
Number Of Ingredients 24
Steps:
- Preheat the oven to 250 degrees F. Liberally spray an extra-large mixing bowl (not plastic) with olive oil spray.
- Spread the coconut on a baking sheet and toast it in the oven, stirring it once or twice, until it is golden, about 8 minutes. Set aside to cool, leaving the oven on.
- Put the oil in a large heavy-bottomed pot, add the corn kernels and set over medium-high heat. Cover and shake the pot occasionally until the popping begins, about 5 minutes. Once the popping starts, shake the pot continuously until the popping slows down dramatically, 3 to 5 minutes. Remove the pot from the heat, but continue shaking it until the popping stops entirely. Dump the popcorn into the prepared mixing bowl, trying not to let any unpopped kernels fall into the bowl. Add the toasted coconut and the Candied Peanuts.
- Before beginning the caramel process, spray a rubber spatula, a wooden spoon and 2 cookie sheets liberally with olive oil spray.
- In a medium saucepan, combine the brown sugar, butter and corn syrup. Heat over medium-high heat, stirring occasionally with the oil-sprayed spatula, until the butter is melted. Continue cooking, stirring constantly and being careful not to splatter the hot caramel, until the mixture thickens and a candy thermometer registers 255 degrees F, about 7 minutes. (If you do not have a candy thermometer, you will know it is ready when the bubbles of the mixture get noticeably larger and slower.) Remove from the heat. Add the curry leaf if using, salt, baking soda, cumin seeds, black mustard seeds, turmeric, mace if using, paprika, cayenne if using and cinnamon. Stir quickly to incorporate, and then immediately pour the caramel over the popcorn mixture. Stir with the wooden spoon until all of the popcorn is well coated.
- Pour the mixture out onto the oiled cookie sheets and spread it out evenly. Bake for 1 hour, stirring it every 20 minutes to keep it from burning. Remove the cookie sheets from the oven and let the popcorn cool to room temperature. The popcorn will crisp as it cools.
- When it is cool, you can serve the popcorn immediately or package it in airtight bags for storage. It will keep well for 4 days.
- In a small mixing bowl, combine the peanuts, coconut milk, brown sugar, kaffir lime leaf, salt and reshampatti. Put the mixture in a nonstick saute pan and cook over high heat without stirring until the nuts have started to brown and toast, about 2 minutes. Then stir, and continue to cook, stirring occasionally, until the peanuts have browned, about 5 minutes. (The nuts will brown evenly and the pan may smoke slightly from the coconut milk, but this is all okay if you are stirring continuously.)
- Transfer the mixture to a plate and set aside to cool. The nuts will still be somewhat moist at this point but will crisp as they cool.
- Once the nuts are cool, break them up. Store in an airtight container at room temperature.
CURRIED CORN WITH RED PEPPER
Provided by Pierre Franey
Categories easy, quick, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Cut and scrape corn off cob.
- Core the pepper and cut it lengthwise. Discard the inner veins and seeds. Cut the pepper in 1/4-inch pieces.
- Heat the butter in a skillet. Add the pepper pieces, onion and garlic. Cook, stirring, over medium heat until wilted, about 2 minutes. Sprinkle with curry powder and cook, stirring, about 30 seconds. Add the corn, salt, pepper and yogurt. Cook, stirring, about 2 to 3 minutes. Serve hot.
Nutrition Facts : @context http, Calories 165, UnsaturatedFat 3 grams, Carbohydrate 23 grams, Fat 8 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 4 grams, Sodium 386 milligrams, Sugar 9 grams, TransFat 0 grams
CURRIED CREAM CORN
I love to find creative ways to serve vegetables to my husband and daughters. Curry gives a different twist to this side dish that has become my family's favorite treatment for corn. -Kelly Malloy, Baltimore, Maryland
Provided by Taste of Home
Categories Side Dishes
Time 10m
Yield about 3 servings.
Number Of Ingredients 8
Steps:
- In a saucepan, saute green pepper and onion in butter until tender. Stir in the remaining ingredients. Cook and stir until cheese is melted and corn is heated through.
Nutrition Facts : Calories 224 calories, Fat 13g fat (0 saturated fat), Cholesterol 16mg cholesterol, Sodium 651mg sodium, Carbohydrate 25g carbohydrate (0 sugars, Fiber 4g fiber), Protein 7g protein. Diabetic Exchanges
COCONUT & CORN CURRY
Enjoy this warming coconut and corn curry for an easy meat-free meal for two. Full of warming spices, it's a quick and comforting vegan dinner
Provided by Liberty Mendez
Categories Dinner
Time 35m
Number Of Ingredients 9
Steps:
- Put the lentils in a sieve and rinse until the water runs clean. Put the oil in a saucepan over a medium heat, tip in the onion and cook for 8 mins until softened. Add the ginger, turmeric and curry powder, and cook for another minute until fragrant. Stir in the lentils.
- Tip in 400ml hot water and bring to the boil. Turn the heat down to medium and simmer for 15 mins until most of the water has been absorbed. Add the baby corn and 100ml water, cover and continue to simmer for 5-10 mins until the lentils are soft and the corn still has a little bite. Stir in the coconut yogurt to warm up, but don't let it boil. Serve topped with more coconut yogurt, if you like, and coriander leaves sprinkled over.
Nutrition Facts : Calories 473 calories, Fat 14 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 11 grams sugar, Fiber 14 grams fiber, Protein 24 grams protein, Sodium 0.1 milligram of sodium
CURRIED CORN FRITTERS
Delicious corn fritters that can easily be whipped up in an instant. Great with yogurt-mint sauce, or as 'bread' for a tomato, pepper, and basil sandwich.
Provided by TEGAPIE
Categories Side Dish Vegetables Corn
Time 35m
Yield 10
Number Of Ingredients 7
Steps:
- Sift flour and curry powder into medium mixing bowl. Form a well in the flour, and carefully mix in egg, milk, and salt. Mixture should be fairly thin, and may require more milk. Whisk until smooth if any lumps exist. Set aside, and let rest for 10 minutes.
- Coat the bottom of a heavy frying pan with oil, and heat to medium-high. Stir corn into mixture, and drop batter by the spoonful into pan. Fry fritters until golden brown, about 2 minutes per side. Serve hot or cold.
Nutrition Facts : Calories 177.5 calories, Carbohydrate 28.4 g, Cholesterol 18.6 mg, Fat 5.4 g, Fiber 1.7 g, Protein 4.8 g, SaturatedFat 0.9 g, Sodium 147.4 mg, Sugar 2 g
CURRIED CORN WITH COD & PRAWNS
Enjoy spiced sweetcorn with cod fillets and king prawns in this superb summer dish. Serve with basmati rice and lime wedges for an easy family supper
Provided by Esther Clark
Categories Dinner
Time 55m
Number Of Ingredients 14
Steps:
- Heat the oven to 200C/180C fan/gas 6. Cook the corn cobs in a pan of lightly salted boiling water for 10 mins. Drain and leave to cool slightly. Stand the cobs upright on a board and slice the kernels off using a sharp knife in a downward motion along the length of the cob.
- Heat the olive oil in a large frying pan over a medium heat and cook the onion with a pinch of salt for 10 mins until golden and caramelised. Add the garlic, ginger, cumin, ground coriander, chilli and turmeric, and cook for 2 mins more. Tip in the coconut milk and tomatoes, then bring to a simmer. Arrange the cod fillets in a large roasting tin or casserole, then pour the spiced coconut and tomato mixture around the fish. Add the corn and prawns, and bake for 18-20 mins. Scatter with with fresh coriander and chillies and serve with rice and lime wedges on the side for squeezing over.
Nutrition Facts : Calories 480 calories, Fat 23 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 11 grams sugar, Fiber 9 grams fiber, Protein 41 grams protein, Sodium 0.7 milligram of sodium
FRESH CORN AND TOMATOES WITH CURRY
Provided by Pierre Franey
Categories easy, quick, weekday, main course, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Shuck the corn, and with a knife cut the kernels off the cobs. There should be about 2 1/2 cups.
- Core the tomatoes and cut them into 1/2-inch cubes.
- Melt butter in a skillet. Add the scallions and curry powder. Cook, stirring briefly, until wilted. Add the corn, tomatoes, salt and pepper. Stir and cook for about 4 minutes over medium-high heat. Do not overcook. Serve hot. Sprinkle with coriander.
Nutrition Facts : @context http, Calories 155, UnsaturatedFat 2 grams, Carbohydrate 30 grams, Fat 4 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 408 milligrams, Sugar 6 grams, TransFat 0 grams
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