Corn, Tomato, and Potato Curry
- 3 tablespoons vegetable oil
- 1/2 teaspoon black mustard seeds
- 2 1/2 teaspoons cumin seeds
- 1 clove garlic, minced
- 1 medium cooked waxy potato, cut into 1/4 inch dice
- 1 medium tomato, cut into 1/4 inch dice
- 4 tablespoons chopped cilantro
- 3 tablespoons chopped mint leaves
- 1-2 fresh hot green chiles, or more to taste
- 2 cups fresh corn kernels
- 3 ounces coconut milk
- 3/4 teaspoon salt
- 1 tablespoon lemon juice
- cayenne pepper, to taste
- This recipe is vegan
- This recipe is gluten-free
- Produce
- Cilantro (4 tablespoons)
- Corn, fresh kernels (2 cups)
- Cumin seeds (2 1/2 teaspoons)
- Garlic (1 clove)
- Green chiles, fresh hot (1)
- Mint, leaves (3 tablespoons)
- Tomato, medium (1)
- Waxy potato, medium cooked (1)
- Canned Goods
- Coconut milk (3 ounces)
- Cooking & Baking
- Cayenne pepper (1)
- Mustard seeds, black (1/2 teaspoon)
- Salt (3/4 teaspoon)
- Vegetable oil (3 tablespoons)
- Drinks
- Lemon juice (1 tablespoon)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published July 26, 2011 (1 year ago).
66 people saved this recipe.
