| Corn and Green Bell Pepper Curry: |
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The natural sweetness of corn mellows the flavor of this spicy curry.
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PREPARATION TIME: 10 minutes
COOKING TIME: 20 minutes
SERVES: 4
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| 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 |
1/8 tsp. cayenne pepper |
| 2 green bell peppers, seeded and diced |
1 Tbsp. fresh lime juice |
| ¼ tsp. salt or to taste |
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| Garnish: 1 ripe tomato thinly sliced |
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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.
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- Per Serving
- 135 calories; 3g protein; 15g carbohydrates; 7g fat, 112mg sodium; 0mg cholesterol; 2g fiber
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