Spinach and Corn Curry
Benefits:
- Spinach is a nutrient-rich leafy green vegetable packed with vitamins, minerals, and antioxidants.
- Corn provides carbohydrates, dietary fiber, and vitamins.
- The addition of coconut milk or cream adds richness to the curry.
- The spices used in the curry may have potential health benefits, including anti-inflammatory and digestive properties.
INGREDIENTS
- 2 cups fresh spinach leaves, washed and chopped
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 onion, finely chopped
- 2 tomatoes, chopped
- 1/2 cup coconut milk or heavy cream (optional)
- 1 tablespoon oil or ghee
- 1 teaspoon cumin seeds
- 1 teaspoon ginger paste
- 1 teaspoon garlic paste
- 1/2 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/2 teaspoon red chili powder (adjust to taste)
- Salt to taste
- Water as needed
- Fresh cilantro leaves, chopped (for garnishing)
- Lemon wedges (for serving)
INSTRUCTIONS
Sauté Spices: In a large pan, heat oil or ghee over medium heat. Add cumin seeds and let them splutter.
Add chopped onion and sauté until it becomes translucent.
Add Ginger and Garlic: Add ginger paste and garlic paste. Sauté for a minute until the raw smell disappears.
Add Tomatoes and Spices: Add chopped tomatoes to the pan. Cook until the tomatoes soften and the mixture comes together.
Stir in turmeric powder, cumin powder, coriander powder, red chili powder, and salt. Mix well to coat the onions and tomatoes with the spices.
Cook Spinach: Add the chopped spinach to the pan. Mix well with the onion and spice mixture. Cook until the spinach wilts and cooks down.
Add Corn: Add the corn kernels to the pan. If using canned corn, make sure to drain and rinse them first.
Coconut Milk or Cream: If using, pour in the coconut milk or heavy cream. Stir to combine all the ingredients.
Simmer: Cover the pan and let the curry simmer on medium-low heat for about 10-15 minutes, allowing the flavors to meld and the corn to heat through.
Serve: Garnish the spinach and corn curry with chopped cilantro leaves. Serve with rice, naan, roti, or any bread of your preference. Provide lemon wedges for an extra burst of flavor.
TIPS
- You can use fresh, frozen, or canned corn kernels for convenience.
- Customize the level of spiciness by modifying the amount of red chili powder.
- If using coconut milk, you can use light coconut milk for a healthier option.
- Feel free to add a pinch of garam masala for extra flavor.
- This spinach and corn curry can be enjoyed as a main dish with rice or bread.
NUTRITION VALUE
- Calories: ~150-200 (per serving)
- Carbohydrates: ~20-25g
- Protein: ~5-7g
- Fat: ~6-8g
- Fiber: ~4-5g
