Corn and Pea Curry
Ingredients
Oil and Cumin Seeds:
- 1 tablespoon safflower oil or vegetable oil of your choice
- ½ teaspoon cumin seeds
Ingredients to Sauté:
- ½ onion, finely chopped
- 2 cloves garlic, minced
- 1 jalapeño chile, seeded and finely chopped
Seasonings:
- 1 teaspoon curry powder
- 1 teaspoon ground cumin
- ¼ teaspoon ground turmeric
- ½ teaspoon salt
- ½ teaspoon sugar
Tomatoes, Corn, and Peas:
- One 14.5 ounce can diced tomatoes
- 1 tablespoon tomato paste
- ⅓ cup water
- 1 cup fresh or frozen corn kernels
- 1 cup frozen peas
Rice:
Instructions
-
Heat the oil on medium heat in a saucepan.
- Add the cumin seeds and fry for 2 minutes or until they begin sputter.
- Add the onion, garlic, and jalapeño. Sauté for 5 to 6 minutes or until the onion softens and becomes golden in color.
- Mix in seasonings sautéing for an additional 2 minutes.
- Stir in tomatoes, tomato paste, water, peas and corn.
- Bring to a simmer and cook, uncovered for 6 to 8 minutes.
- Adjust salt to taste.
- Serve over steamed rice.
Comments
Serves 4.