20-minute creamy corn curry.
It’s almost summer! This sweet corn curry got me excited for grilling season. The recipe says to bake it but I bet it would be so good on the grill.
Pair this dish with a buttery Chardonnay. The smooth buttery flavor of the wine will bring out the sweet creamy flavor of the corn. Click on the link in my bio to shop organic, vegan Chardonnay!
Adapted from Deliciously Ella
1 can drained sweet corn
1 can coconut milk
1 onion chopped
1 Tbsp garlic cloves minced
Large handful of baby spinach
1 can babycorn
1/2 cup desiccated coconut
2 Tbsp coconut oil
1 teaspoon smoked paprika
1 teaspoon cumin
Cooked brown rice
Preheat oven to 400. (Or fire up the grill if grilling baby corn.) Place baby corn on baking tray and drizzle with olive oil. Bake for 15 minutes. (Or grill for 3).
While the corn bakes, in a medium saucepan heat the coconut oil. Add the garlic and onion. Cook for 5 minutes then add the drained corn, cumin, smoked paprika and salt to taste.
Finally add in the coconut milk, bring to boil then simmer for 10 minutes. When done mix it in a blender for a few seconds.
Return to saucepan, add desiccated coconut and spinach.
Plate over brown rice, add curry, the top with baby corn.