Curried Corn and Peppers
Bright, bold, and bursting with flavor, Curried Corn and Peppers is a vibrant vegetarian dish that’s perfect for any table. This quick and easy recipe combines sweet corn, colorful bell peppers, and aromatic spices like curry powder and cumin seeds, creating a dish that’s both comforting and exciting. A splash of creamy coconut milk adds a luscious texture, while fresh ginger and garlic infuse every bite with warmth and zest. Garnished with fresh cilantro and a squeeze of lime, this recipe delivers a delightful balance of sweet, savory, and tangy flavors. Ready in just 25 minutes, it’s an ideal weeknight meal or side dish that pairs beautifully with rice, naan, or your favorite grain. Whether you’re looking for a vegetarian main or a flavorful addition to your dinner spread, this curried delight promises to satisfy.
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Recipe Information
Ingredients
- 2 cups Sweet corn kernels (fresh, frozen, or canned)
- 1 whole Red bell pepper, diced
- 1 whole Green bell pepper, diced
- 1 medium Yellow onion, finely chopped
- 2 cloves Minced garlic
- 1 teaspoon Fresh ginger, grated
- 1 tablespoon Curry powder
- 0.5 teaspoon Ground turmeric
- 1 teaspoon Cumin seeds
- 2 tablespoons Vegetable oil
- 0.5 cup Coconut milk
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Fresh cilantro, chopped (for garnish)
- 4 wedges Lime wedges (for serving)
Instructions
Heat the vegetable oil in a large skillet or frying pan over medium heat.
Add the cumin seeds and cook for 30 seconds until they begin to sizzle and release their aroma.
Add the chopped onion and sauté for 3 to 4 minutes until translucent.
Stir in the minced garlic and grated ginger, cooking for another 1 minute until fragrant.
Add the diced red and green bell peppers to the pan and sauté for 2 to 3 minutes until they start to soften.
Sprinkle in the curry powder and ground turmeric, stirring well to coat the vegetables with the spices.
Add the sweet corn kernels to the pan and mix thoroughly to combine with the spices and vegetables.
Pour in the coconut milk, stirring to create a creamy sauce. Reduce the heat to low and simmer for 5 minutes, allowing the flavors to meld.
Season with salt and black pepper to taste, adjusting as needed.
Remove the skillet from heat and garnish with fresh cilantro.
Serve hot with lime wedges for a tangy kick on the side.
Nutrition Facts
Calories |
778 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.6 g | 43% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3443 mg | 150% | |
| Total Carbohydrate | 121.9 g | 44% | |
| Dietary Fiber | 20.5 g | 73% | |
| Total Sugars | 50.0 g | ||
| Protein | 18.2 g | 36% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 114 mg | 9% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 2147 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
