Dinner Tonight: Corn, Tomato, And Potato Curry Recipe Recipe

Name: Dinner Tonight: Corn, Tomato, And Potato Curry Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons vegetable oil; 1/2 teaspoon black mustard seeds; 2 1/2 teaspoons cumin seeds; 1 clove garlic, minced; 1 medium cooked waxy potato, cut into 1/4 inch dice; 1 medium tomato, cut into 1/4 inch dice; 4 tablespoons chopped cilantro; 3 tablespoons chopped mint leaves; 1-2 fresh hot green chiles, or more to taste; 2 cups fresh corn kernels; 3 ounces coconut milk; 3/4 teaspoon salt; 1 tablespoon lemon juice; cayenne pepper, to taste

Servings: persons

3 tablespoons vegetable oil
1/2 teaspoon black mustard seeds
2 1/2 teaspoons cumin seeds
1 clove garlic, minced
1 medium cooked waxy potato, cut into 1/4 inch dice
1 medium tomato, cut into 1/4 inch dice
4 tablespoons chopped cilantro
3 tablespoons chopped mint leaves
1-2 fresh hot green chiles, or more to taste
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 (12-inch) non-stick skillet, heat the oil over medium-high heat until shimmering. Add the mustard seeds and 1/2 teaspoon of the cumin seeds. Cook until the mustard seeds begin to pop, add the garlic and potatoes. Cook, stirring often, until the potatoes turn golden.
2
Add the tomato, cilantro, mint, 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
In the meantime, toast the remaining cumin seeds in a dry skillet over high heat until fragrant and darkening in color, but not yet burned. Stir the toasted cumin seeds into the corn mixture and season with black pepper and cayenne to taste. Serve immediately.

252

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 tablespoons vegetable oil, 1/2 teaspoon black mustard seeds, 2 1/2 teaspoons cumin seeds, 1 clove garlic, minced, and more.

Yes, Dinner Tonight: Corn, Tomato, And Potato Curry Recipe falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Dinner Tonight: Corn, Tomato, And Potato Curry Recipe

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