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Corn and Vegetable Curry
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
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
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.