Recipe: Corn and pepper curry
Hey friends, thank you very much for all your anniversary wishes! We celebrated the special day by visiting Biltmore Castle in Asheville,NC with friends.
Once home, we were hungry and I had to come up with something quick so, this corn and pepper curry seemed like the perfect idea.
Corn and pepper curry
- 2 green bell peppers, chopped
- 1 Red onion, chopped
- 2 tomatoes, chopped
- 1 green pepper chopped
- ½ cup frozen corn
- 1 T ground coriander
- 1/2 t turmeric powder
- 1 t cayenne pepper
- ¼ cup chickpea flour
- salt to taste
- 2 T oil
*Heat oil in skillet; add onion and cook till soft and translucent. Once the onion is cooked, add the tomatoes and let them cook till the entire mixture is mushy and soft.
*Next add the spices and the veggies. Let the peppers soften and finally sprinkle the chick pea flour and cook for about a minute till the rawness disappears.
*Add water to the mix, to get to the desired consistency.
*Will pair well with quinoa or whole wheat naan or roti!
I may need some sleep now, tomorrow I have a date with Reader to catch up on all the posts I am missing!
See you guys tomorrow!