Corn on the cob coconut curry

Posted by in Healthy Living, Indian, Lunch, Vegan

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Corn on the cob coconut curry
Serves 6
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Prep Time
5 min
Cook Time
30 min
Total Time
35 min
Prep Time
5 min
Cook Time
30 min
Total Time
35 min
254 calories
30 g
0 g
15 g
7 g
12 g
394 g
823 g
12 g
0 g
2 g
Nutrition Facts
Serving Size
394g
Servings
6
Amount Per Serving
Calories 254
Calories from Fat 128
% Daily Value *
Total Fat 15g
24%
Saturated Fat 12g
62%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 0mg
0%
Sodium 823mg
34%
Total Carbohydrates 30g
10%
Dietary Fiber 4g
16%
Sugars 12g
Protein 7g
Vitamin A
37%
Vitamin C
276%
Calcium
4%
Iron
21%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 6 corn cut into 3 pieces each
  2. 4 tomatoes
  3. 8 green chillis
  4. One large bunch of coriander leaves
  5. 2 cups of water
  6. 400 ml coconut milk
  7. 2 tsp salt
  8. 1 tsp turmeric
  9. Juice of two lemons
  10. A sprig of coriander leaves for garnish
Instructions
  1. Make a paste of tomato, green chilli and coriander leaves
  2. Dip the pieces of corn in it, ensuring that all pieces get an even coat of the paste
  3. Put the corn in a wok that has a tight lid, pour the water and remaining paste into it
  4. Add the salt and turmeric and let it cook on medium high flame until corn is cooked. It took me 25 minutes.
  5. Now add the coconut milk, lower the flame and cook. Take care that the coconut milk does not boil over and separate.
  6. Remove from flame, pour in the lemon juice and cover. Let it cool a bit for the gravy to thicken.
  7. Garnish with coriander leaves
Notes
  1. You can serve it with salad as a side dish.
  2. My family likes it in a bed of boiled rice
beta
calories
254
fat
15g
protein
7g
carbs
30g
more
Desi Paleo http://cooking.ritulalit.com/
Corn is not paleo and it certainly is not gluten free. So if you have celiac allergy, avoid it. That being said, there are times I crave to have food that is in season. With the rains making their appearance, the farmer’s market I get my vegetables and fruit from is laden with corn, fresh and tender. So I succumbed to temptation and bought it.
This is a very simple recipe that does away with the normal staples like onions, ginger and garlic. I like the way it gives the humble corn so much oomph

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Beating fatigue when on a healthy diet
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