Perfectly spicy, nutty and creamy vegan peanut corn curry. My favorite thing is to serve it with rice, frozen Kawan parathas or naan. But it’s just as delicious with tortillas, bread or even on its own!
Preparation:
Cook:
Level: Easy
Serves: 4
Ingredients
- 1 tbsp Olive oil
- 1 teaspoon Mustard seeds
- 1 teaspoon Cumin seeds
- 1 Small onion, chopped
- 3 cloves cut garlic
- 1 cup crushed tomato
- 2 cups Frozen corn, thawed
- ½ cups Matchstick Carrots
- 1 Pepper, chopped
- 1 teaspoon Turmeric powder
- 1 tbsp Garam masala powder
- ½ teaspoon chili powder
- 1 teaspoon Salt, or to taste
- ⅓ cups Peanuts
- ½ cups Water
- ½ cups Light coconut milk
- ½ Lime, Juice
- Cilantro, To Garnish
Preparation
Heat oil in a medium skillet and add mustard seeds and cumin seeds until they start to pop.
Add onion and garlic and stir until translucent. Add the crushed tomato and sauté for 1-2 minutes until the consistency resembles a sauce.
Add thawed corn, carrots, peppers, turmeric powder, garam masala, chili powder and salt. Cook 2 to 3 minutes.
Add peanuts and water. The curry will start to thicken slightly. Add the coconut milk and stir. Simmer over low heat for 5 minutes, stirring occasionally.
Add lime juice, garnish with cilantro and serve hot with rice, tortillas, bread or naan!
