Meatless Monday: Corn Curry with Cilantro and Mint Yogurt Sauce

Meatless Monday: Corn Curry with Cilantro and Mint Yogurt Sauce

Just in time to get me out of my cooking rut, Kitchen Curry Master sent me this Simple Cooking Guide and a circular spice box with every Indian spice I need to make any dish.  The spice box makes Indian cooking a breeze and includes mustard seeds, garam masala, ground cumin & coriander, chili powder, turmeric, cumin seeds and fenugreek seeds. All the recipes are also gluten free and so flavorful.

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Corn Curry


2 lbs corn kernels

1 onion

2 tablespoons olive oil

1 teaspooon salt

4 tablespoons shredded coconut

1.5 cups crushed canned tomatoes

1 tablespoon chopped fresh ginger

3/4 cup plain yogurt

1 cup water

1 handful fresh cilantro

From the Spice Box:

2 teaspoons mustard seeds

1 teaspoon turmeric powder

1/4 teaspoon chili powder (or more if you like it spicy)


Peel and dice onions, ginger and chop cilantro.  Heat oil in pan add the mustard seeds and cover quickly.  Allow seeds to pop for 30 seconds.

Put the heat on low for one minute and add onions.  Cook on medium heat for 5 minutes.

Add ginger, coconut, tomatoes, salt, chili and turmeric powder stir and summer with lid on low heat.

Add the corn and water and stir.  Simmer for 5 minutes with lid on medium heat.

Add the yogurt and cilantro, site and simmer for another 1- minutes on a low heat with lid on.

Serve with brown rice and yogurt sauce and enjoy!

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Cilantro and Mint Yogurt Sauce (Raita)


2 cups plain yogurt

1 cup grated cucumber

1/2 teaspoon mint

1/2 teaspoon salt

1 handful cilantro


Chopped the cilantro and mint.  Mix all ingredients together.

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This week I am making Spinach & Peas Curry and Egg Curry.   I will share the recipes and results with you next week.

Do you ever cook Indian food?  What are you favorite dishes?

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