How to: Sweet Corn Curry | Simple & Healthy!
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Today, we're doing sweet corn curry! We got this recipe from a Korean channel called Wife's Table (아내의식탁). Right now, it's corn season and I want to show you what you can do with leftover corn. We'll turn it into a fantastic curry that goes into restaurant-quality flavor. Let us share the recipe and a few tips on how to make it!
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Sweet Corn Curry || Corn Curry Recipe || Iskcon prasad || Krishna's Cuisine #sweet_corn_curry
Hare Krishna!!
Try out this authentic Sweet Corn Curry which is a perfect option for a quick curry. Sweet corn curry has a wonderful tropical touch in a spiced tangy gravy with sweet corns dipped to give an amazing quick curry flavoured with easy available ingredients.
For more recipes, search for Krishna's Cuisine in youtube and scroll down for all the bhoga recipes.
Servings: 4
Ingredients:
1 sweet corn cob
½ medium sized fresh coconut
2 green chillies
½ inch ginger
3 medium sized diced tomatoes
½ cup water
3 tbsp oil
2 bay leaves
3 cloves
½ tsp mustard seeds
¼th tsp fenugreek seed
½ tsp cumin seed
½ tsp turmeric powder
¼th cup water
Salt to taste
1 tsp red chilli powder
1 tbsp coriander powder
1 tsp garam masala (Recipe Link:
½ cup water
2 tbsp chopped coriander leaves
For more such easy, satvik and instant Sabzi/ Curries recipes, visit our 'Sabzi Recipes' playlist:
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Try some recipes:
Tandoori Roti:
Coconut Pulao with coconut milk:
Veg. Cheese Macaroni:
Lachha Paratha:
Sweet corn soup:
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Coconut Curry | Brisk Kitchen Recipes
For more recipes visit: briskkitchen.in Coconut Curry
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Ingredients
Coconut oil - 1 tablespoon
Red chillies - 2
Mustard seeds - 1/2 teaspoon
Fenugreek/Methi seeds - 1/2 teaspoon
Chopped green chillies - 2
Curry leaves - 15
Chopped garlic - 10 cloves
Chopped ginger - 1 tablespoon
Chopped onion - 1 large
Turmeric powder - 1/2 teaspoon
Salt - 1 teaspoon
Coriander powder - 1/2 teaspoon
Chilli powder - 1/2 teaspoon
Black pepper - 1/4 teaspoon
Chopped tomato - 1 large
Coconut milk - 200 ml
Tamarind water - 100 ml
Water - 50 ml
Preparation
In a kadhai add coconut oil, dried red chillies, mustard seeds, methi/fenugreek seeds and chopped green chillies. Sauté .
Add curry leaves, chopped garlic, chopped ginger and chopped onion. Sauté till the onions become translucent and brownish.
Add turmeric powder, salt, coriander powder, chilli powder and black pepper. Mix well.
Add a chopped tomato. Mix well.
Add coconut milk, tamarind water and normal water. Cook while mixing.
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SWEET CORN CURRY | VEGAN SWEET CORN CURRY WITH CREAMY COCONUT GRAVY | HEALTHY COCONUT CORN CURRY
How to make Sweet corn curry with CornCob.Corn curry is very easy to make and healthy.
Healthy Vegan Curry with Coconut Gravy which i shared easy way of making coconut gravy at home.
Find more details on my blog:
SWEET CORN CURRY INGREDIENTS :
2 Sweet Corns chopped
1 tablespoon Oil
3 Cloves , 2 Cinnamon sticks ,2 Green Cardamon
2 Onions
2 Green Chillies
1 tablespoon Ginger-Garlic paste
1 Tomato
1 tsp Salt
1 tsp Red Chilli Powder
1/2 tsp turmeric powder
1 tsp Garam Masala
1/4 cup Chopped Coriander or Cilantro Leaves
COCONUT GRAVY PASTE INGREDIENTS :
1/2 Cup Chopped Coconut
1/4 Cup Cashew Nuts
1 Cup Water
Blend it into fine paste to form creamy coconut gravy.
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Curried Corn Soup (Thai inspired creamy coconut curry soup)
This curried corn soup recipe will satisfy anyone's craving. It is a Thai inspired creamy coconut curry soup flavored with lemongrass, green chilis, curry spices and lemon. It is so delicious, creamy and easy to make.
It is sweet corn season and I have been eating corn on the cob fresh from the garden nearly every day for the last few weeks. The abundance inspired me to make this delicious corn soup recipe using already boiled sweet corn. I was in the mood for some Thai flavors, so aromatics like lemongrass, ginger and garlic was married with coriander, cumin and coconut milk to make this amazing curried soup. If you have fresh corn from the garden, or even if you only have frozen corn or canned corn, you can make this easy soup in no time.
Ingredients:
2 cups of boiled corn, cut from the cob - can use frozen or canned if necessary.
1/2 red onion, chopped
1 green chili, seeded - more if you like it spicier
Two stalks of lemongrass, tender end, chopped finely
1 large or 2 regular cloves of garlic, chopped
1 inch ginger, chopped
1 medium potato, diced small
Juice of 1 lemon
1 tbsp coriander powder
1 tbsp cumin powder
1/4 tsp turmeric
1 12 oz can of coconut milk
1 tbsp sugar
salt to taste
Heat 1 tbsp of oil in a pot over a medium flame. Add the onions, green chili, lemongrass, garlic and ginger. Saute for a few minutes to soften the onions. Add a pinch of salt. Once softened, add in your dried spices. Mix and cook for about a minute until the spices release their aromas. Add in the diced potato. Add 3 cups tomato water (or vegetable broth). Add the corn. Simmer for 10 minutes until the potatoes are just tender. Add one 12 oz can of coconut milk. Mix well and simmer for another 5-10 minutes. Taste for seasoning. Turn off heat. Add juice of 1 lemon. If needed, add the sugar to balance the acidity of the soup. Puree the soup in a blender or using a stick blender until smooth and creamy. Add the soup back to the pot and reheat it to the desired temperature. Adjust the final seasoning. Plate and enjoy. Garnish with fresh cilantro.
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