Prep Time: 10 minutes

Cook Time: 15 minutes

Servings: 2-3 Servings

Corn is a whole-grain and as healthy as any cereal grain as it is rich in fibre and many vitamins. In this recipe, steamed corns are used to prepare simple Mexican style curry. Steaming of vegetables ensures that maximum water content and nutrition of vegetable is retained.

Enjoy this light corn curry steaming hot!

Ingredients

• Corn : 2 cups (boiled / steamed)
• Capsicum: 1 (deseed & diced)
• Tomatoes: 2 (deseeded and diced)
• Turmeric powder: ¼ tsp
• Lemon juice: 1-2 tsp or to taste
• Coriander leaves: a handful (for garnishing)
• Water: 1-2 glasses
• Cold pressed oil: 2 tsp

Method

• Boil and grind corn. Make it into fine paste.
• Cut capsicum and tomatoes (remove the seeds).
• In a pan, sauté capsicum, tomato and cumin seeds. Add 2 tsp of cold pressed oil if needed. Can do oil free as well.
• Add salt as per taste and add a bit of turmeric to the above mix.
• Add the corn paste with the above mix.
• Pour 1-2 glasses of hot water to the above mix and allow it cook for 3-4 minutes.
• Remove the pan from gas and then add 1 tsp of lemon juice.
• Garnish the dish with coriander leaves and serve hot!

Eating guide:

• Food group: Vegetables
• Can be easily consumed during meals, combined with other food groups.
• Lightly cooked / steamed veggies ensure the water content and enzymes are retained, both a must for good digestion and overall nourishment through food!

Image credit for title pic: www.carlsbadcravings.com

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