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Tomato/corn curry


Tomato/corn curry

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  • 2 tablespoons canola oil
  • 1 small red onion, finely chopped
  • 2 teaspoons Madras curry powder
  • 1 large tomato, cored removed, finely chopped
  • 3 cups fresh corn, (cut from approximately 3 ears of corn)
  • 1 teaspoon kosher salt
  • 2 tablespoons parsley, finely chopped



Step 1

Pour the oil into a large skillet set over medium-high heat. Toss in the onion and stir-fry until lightly browned, about 5 minutes.
Add the curry powder, and stir well. Cook until very fragrant, about 30 seconds.
Add the chopped tomato. Cook until it is soft, about 3 minutes.
Pour in a cup of water, and add the corn and salt. Stir well. Bring this mixture to a boil, and then reduce heat to medium-low and cover. Cook for about 10 minutes, stirring every other minute.
Turn off the heat and add the parsley. Stir and then serve.


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