Back in 2017, Share The ultimate curry corn recipeand it’s one of the more popular vegan recipes in my catalog, but this version is just as tasty. However, as you can see, this production has fewer steps.
You need it…
2 tablespoons of vegetable oil
1 onion 1 (Diced)
Clove Garlic 7 (destruction)
1 tablespoon 1/2 Caribbean green seasonings
2 tablespoons of curry powder
Cup water for cooking curry
1 Middle tomato (Diced)
Green Scotch Bonnet Pepper 1
3/4 tbsp salt
1/2 tsp black pepper
3/4 tbsp roast gela (Ground roast cumin)
6 Big sweet corn (kernel)
2 cups of water to cook corn
1/2 cup chives (Finely chopped)
Note! We recommend following the video below for more information on the recipe, including why and why I used Green Scotch Bonnet Pepper. (Yes, you can) I didn’t use coconut milk. If you are making this dish gluten-free, check the list of ingredients to make sure you meet certain gluten-free dietary requirements.
Heat a heavy bottomed pan over medium heat and add the selected oil (Vegetables work well). Throw onion and garlic and cook for 2-3 minutes before adding the Caribbean green condiments.
After 3 minutes, add the selected curry powder, lower the heat and cook low for 3 minutes. Follow up with water (1 cup)tomato, scotch bonnet, salt, gela, black pepper. Cook in until the liquid burns, and doing so will fully develop the curry base.
At this point it’s time to add some corn.
I decided to use only the kernel for this version of curry corn.
Mix well and completely coat the corn with the evil curry base we created. Add the remaining water and bring to a boil.
If you use coconut milk, add 1 cup of coconut milk and 1 cup of water.
After about 6 minutes, taste and adjust the salt to determine if the consistency of the gravy suits your taste.
It is a vegetarian curry dish that can be dried or served with a bit of gravy or sauce.
When you turn off the stove, mix in the chopped chives. The residual heat from the pan will thicken the sauce even more.
