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Corn and Vegetable Curry

by Suneeta Vaswani

Serves 8


A substantial main dish for vegetarians, this curry is particularly good in the summer, when corn and tomatoes are at their best.


11⁄2 cups diced potatoes     375 mL
     (1⁄2-inch/1 cm dice)   
1 cup     diced green beans 250 mL
     (1⁄2-inch/1 cm pieces) 
1⁄2 cup   diced carrots 125 mL
2 tbsp    vegetable oil 25 mL
3⁄4 tsp   mustard seeds 4 mL
10 to 12  fresh curry leaves (optional)     10 to 12
2 cups    corn kernels, fresh or 500 mL
     frozen, thawed
3 cups    chopped tomatoes   750 mL
1⁄2 cup   frozen peas, thawed 125 mL
4 oz mushrooms, sliced  125 g
1 tbsp    minced peeled gingerroot     15 mL
21⁄2 tbsp minced green chilies,   32 mL
     preferably serranos
1⁄2 tsp   granulated sugar   2 mL
11⁄2 tsp  salt or to taste   7 mL
1⁄4 cup   grated fresh coconut    50 mL
1 cup     cilantro, chopped, divided   250 mL

1.   In a saucepan over medium-high heat, bring 4 cups (1 L) water to a boil. Add potatoes, beans and carrots. Return to a boil and reduce heat to medium. Cover and cook for 3 minutes. Drain and set aside.
2.   In a large saucepan or wok, heat oil over high heat until a couple of mustard seeds thrown in start to sputter. Add remaining mustard seeds and cover quickly. When seeds stop popping, in a few seconds, uncover, reduce heat to medium and add curry leaves, if using. Sauté for 1 minute.
3.   Add reserved vegetables, corn, tomatoes, peas, mushrooms, ginger, chilies, sugar and salt. Mix well. Cover and cook until vegetables are tender, about 5 minutes. Add coconut and 1⁄2 cup (125 mL) of the cilantro. Toss and cook for 1 minute.
4.   Garnish with remaining cilantro and serve with rice or an Indian bread.

If you are pressed for time, use frozen mixed vegetables straight from the bag, without thawing.

Recipes reprinted with permission from Easy Indian Cooking, by Suneeta Vaswani, Robert Rose Inc., 2004. Photos by Mark T. Shapiro.

Note: This information was accurate when it was published. Please be sure to confirm all rates and details directly with the businesses in question before making your plans.

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