The natural sweetness of corn mellows the flavor of this spicy curry.
PREPARATION TIME: 10 minutes COOKING TIME: 20 minutes SERVES: 4
Per Serving : 135 calories; 3g protein; 15g carbohydrates; 7g fat, 112mg sodium; 0mg cholesterol; 2g fiber
2 Tbsp. light vegetable oil
1 cup fresh corn kernels, or 1 (10 oz.) package thawed frozen corn, or 1 (17 oz.) can whole kernel corn, drained and rinsed
2 red onions, peeled, halved, and thinly sliced
½ tsp. curry powder
1-2 jalapeno peppers, stemmed and thinly sliced
2 green bell peppers, seeded and diced
¼ tsp. salt or to taste
Garnish: 1 ripe tomato thinly sliced
1/8 tsp. cayenne pepper
1 Tbsp. fresh lime juice
In a large nonstick skillet, heat the oil. Add the onions and jalapeno peppers, and sauté for 3 minutes. Add the bell peppers and corn, and sauté, stirring, over medium heat until all the vegetables are tender but still crisp. Add the curry powder, cayenne pepper, lime juice, and salt, and simmer over low heat for 2 minutes more. Serve hot, garnished with tomato slices.